Methods and compositions for egg white protein production

ABSTRACT

Provided herein are compositions, proteins, polynucleotides, expression vectors, host cells, kits, and systems for producing egg white proteins, as well as methods of using the same.

CROSS-REFERENCE

This application claims the benefit of U.S. Provisional Application No.62/078,385, filed Nov. 11, 2014, which application is incorporatedherein by reference.

BACKGROUND OF THE INVENTION

The growing consumer demand for health-conscious fast food options hasseen egg white demand at all-time highs in recent years. The success ofrecently introduced “healthy option” menu items in fast food chains(e.g., McDonald's “egg white delight” breakfast sandwich) and thegrowing awareness of the link between coronary heart disease andexcessive cholesterol consumption have moved consumers to eschewcholesterol-rich egg yolk in favor of relatively high protein, lowcarbohydrate egg white preparations. This trend has contributed toall-time lows in worldwide dried egg white stocks while the cost ofliquid egg whites increased 80% through 2013. This trend is expected tocontinue, with 2014 July prices double what they were a year earlier andtripling over those in 2012. The dramatic rise in price affectsmanufacturers of ready-made foodstuffs in particular (e.g., makers ofbaking mixes), where egg whites are a key ingredient.

Egg-free alternatives to egg protein production aim to offer a solutionto the appalling conditions of hen-laying chickens, which ultimatelybear the strain of producer's efforts to cut costs and meet a growingworldwide demand. Aside from an increasingly health conscious consumerbase, there is widespread recognition of the inhumane conditions of henssubjected to large scale industrial hatchery practices, supported by ascientific consensus of their capability for complex social behaviorsand evidence of stress apparent in factory-farmed versus free-roamingegg-laying hens. Such aversion to the inhumane aspects of the industrialhatchery may fuel acceptance and ultimately preference of animal-freeegg white alternatives over factory-farmed eggs.

Animal-free egg protein production potentials are not dependent on theproductivity of egg-laying hens and are unaffected by marketuncertainties due to widespread outbreaks of disease or shortages orprice increases in feedstocks. Furthermore, as has been suggested byrecent worldwide outbreaks of avian-borne diseases, the risk of avian-tohuman transmission is exacerbated by farming practices that rely onfrequent human contact and the maintenance of dense hen populations.Adoption of an animal-free approach to egg protein production can beviewed as a protective measure against the risk of future avian-to-humandisease transmission.

There is a need for alternative egg-free, egg white protein productionmethods which uncouple production and price from uncertainties inworldwide egg stocks and price variations respectively. Such methodswould be attractive options to, for example, fast-food chains which wishto incorporate egg-white options into their menu, as well asmanufacturers of egg-white-based food mixes.

SUMMARY OF THE INVENTION

In one aspect, the present disclosure provides a method of producing anegg white protein composition, the method comprising: recombinantlyexpressing two or more egg white proteins; and mixing the two or moreegg white proteins. In some embodiments, the egg white proteins may beselected from the group consisting of ovalbumin, ovotransferrin,ovomucoid, G162M F167A ovomucoid, ovoglobulin G2, ovoglobulin G3,α-ovomucin, β-ovomucin, lysozyme, ovoinhibitor, ovoglycoprotein,flavoprotein, ovomacroglobulin, ovostatin, cystatin, avidin, ovalbuminrelated protein X, ovalbumin related protein Y, and any combinationthereof, such as from the group consisting of ovalbumin, ovotransferrin,ovomucoid, G162M F167A ovomucoid, ovoglobulin G2, ovoglobulin G3,lysozyme, ovoinhibitor, ovoglycoprotein, flavoprotein, ovomacroglobulin,ovostatin, cystatin, avidin, ovalbumin related protein X, ovalbuminrelated protein Y, and any combination thereof. In any one of thepreceding embodiments, the recombinantly expressing the two or more eggwhite proteins may occur in one or more host cells. In any one of thepreceding embodiments, the method may further comprise secreting the twoor more egg white proteins from the one or more host cells. In any oneof the preceding embodiments, the recombinantly expressing the two ormore egg white proteins may occur using cell-free protein synthesis. Inany one of the preceding embodiments, the method may further compriseadding a food additive to the egg white protein composition. In any oneof the preceding embodiments, the method may further comprisedesugaring, stabilizing, or removing glucose from the egg white proteincomposition. In any one of the preceding embodiments, the method mayfurther comprise pasteurizing or ultrapasteurizing the egg white proteincomposition. In any one of the preceding embodiments, the method mayfurther comprise drying the egg white protein composition. In any one ofthe preceding embodiments, the method may further compriseenzymatically, chemically, or mechanically digesting one or more of thetwo or more egg white proteins.

In one aspect, the present disclosure provides a processed consumableproduct comprising one or more recombinant egg white proteins orfragments thereof. In some embodiments, the one or more egg whiteproteins may be selected from the group consisting of ovalbumin,ovotransferrin, ovomucoid, G162M F167A ovomucoid, ovoglobulin G2,ovoglobulin G3, α-ovomucin, β-ovomucin, lysozyme, ovoinhibitor,ovoglycoprotein, flavoprotein, ovomacroglobulin, ovostatin, cystatin,avidin, ovalbumin related protein X, ovalbumin related protein Y, andany combination thereof, such as from the group consisting of ovalbumin,ovotransferrin, ovomucoid, G162M F167A ovomucoid, ovoglobulin G2,ovoglobulin G3, lysozyme, ovoinhibitor, ovoglycoprotein, flavoprotein,ovomacroglobulin, ovostatin, cystatin, avidin, ovalbumin related proteinX, ovalbumin related protein Y, and any combination thereof. In any oneof the preceding embodiments, the processed consumable product maycomprise two or more, three or more, four or more, five or more, or sixor more egg white proteins or fragments thereof. In any one of thepreceding embodiments, the processed consumable product may lack one ormore, two or more, three or more, five or more, ten or more, or twentyor more egg white proteins. In any one of the preceding embodiments, theprocessed consumable product may lack ovomucoid. In any one of thepreceding embodiments, the processed consumable product may lack one ormore, two or more, three or more, five or more, ten or more, or twentyor more egg yolk proteins. In any one of the preceding embodiments, theprocessed consumable product may be selected from the group consistingof food product, beverage product, dietary supplement, food additive,pharmaceutical product, hygiene product, and any combination thereof,such as from the group consisting of food product and beverage product.

In one aspect, the present disclosure provides a method of producing aconsumable product, the method comprising: recombinantly expressing oneor more egg white proteins; and mixing the one or more egg whiteproteins with one or more ingredients to produce a consumable product.In some embodiments, the one or more ingredients may comprise foodadditives. In any one of the preceding embodiments, the one or moreingredients may comprise egg white proteins. In any one of the precedingembodiments, the one or more ingredients may comprise recombinant eggwhite proteins. In any one of the preceding embodiments, the one or moreingredients may not comprise egg white proteins. In any one of thepreceding embodiments, the one or more egg white proteins may comprisetwo or more, three or more, four or more, or five or more egg whiteproteins.

In one aspect, the present disclosure provides a method for producing anegg white protein or fragment thereof, the method comprising:recombinantly expressing the egg white protein or fragment thereof in ahost cell, wherein the host cell may comprise a polynucleotide encodingthe egg white protein or fragment thereof, and wherein the egg whiteprotein may be selected from the group consisting of ovoglobulin G2,ovoglobulin G3, α-ovomucin, β-ovomucin, ovoglycoprotein, flavoprotein,ovomacroglobulin, cystatin, and any combination thereof, such as fromthe group consisting of ovoglobulin G2, ovoglobulin G3, ovoglycoprotein,flavoprotein, ovomacroglobulin, cystatin, and any combination thereof.In some embodiments, the method may further comprise secreting the eggwhite protein or fragment thereof from the host cell. In any one of thepreceding embodiments, the method may further comprise purifying the eggwhite protein or fragment thereof. In any one of the precedingembodiments, the method may further comprise recombinantly expressing asecond egg white protein or fragment thereof in the host cell. In anyone of the preceding embodiments, the fragment may comprise at least10%, 20%, 30%, 40%, or 50% of the egg white protein.

In one aspect, the present disclosure provides a method for producingtwo or more egg white proteins or fragments thereof, the methodcomprising recombinantly expressing the two or more egg white proteinsor fragments thereof in a host cell. In some embodiments, the host cellmay comprise one or more polynucleotides encoding the two or more eggwhite proteins or fragments thereof. In any one of the precedingembodiments, the method may further comprise secreting the two or moreegg white proteins or fragments thereof from the host cell. In any oneof the preceding embodiments, the method may further comprise purifyingthe two or more egg white proteins or fragments thereof. In any one ofthe preceding embodiments, the two or more egg white proteins may beselected from the group consisting of ovalbumin, ovotransferrin,ovomucoid, G162M F167A ovomucoid, ovoglobulin G2, ovoglobulin G3,α-ovomucin, β-ovomucin, lysozyme, ovoinhibitor, ovoglycoprotein,flavoprotein, ovomacroglobulin, ovostatin, cystatin, avidin, ovalbuminrelated protein X, ovalbumin related protein Y, and any combinationthereof, such as from the group consisting of ovalbumin, ovotransferrin,ovomucoid, G162M F167A ovomucoid, ovoglobulin G2, ovoglobulin G3,lysozyme, ovoinhibitor, ovoglycoprotein, flavoprotein, ovomacroglobulin,ovostatin, cystatin, avidin, ovalbumin related protein X, ovalbuminrelated protein Y, and any combination thereof.

In one aspect, the present disclosure provides an isolated recombinantegg white protein selected from the group consisting of ovoglobulin G2,ovoglobulin G3, α-ovomucin, β-ovomucin, ovoglycoprotein, flavoprotein,ovomacroglobulin, cystatin, and any combination thereof, such as fromthe group consisting of ovoglobulin G2, ovoglobulin G3, ovoglycoprotein,flavoprotein, ovomacroglobulin, cystatin, and any combination thereof.In some embodiments, the isolated recombinant egg white protein may havea glycosylation, acetylation, or phosphorylation pattern different fromthe egg white protein in an egg white. In any one of the precedingembodiments, the isolated recombinant egg white protein may have amelting temperature different from the egg white protein in an eggwhite, such as a higher or lower melting temperature relative to the eggwhite protein in an egg white. In any one of the preceding embodiments,the isolated recombinant egg white protein may comprise one or moreamino acid insertions, deletions, or substitutions relative to the eggwhite protein in an egg white. In any one of the preceding embodiments,the isolated recombinant egg white protein may be selected from thegroup consisting of SEQ ID NO: 1, SEQ ID NO: 2, SEQ ID NO: 3, SEQ ID NO:4, SEQ ID NO: 5, SEQ ID NO: 6, SEQ ID NO: 7, SEQ ID NO: 8, SEQ ID NO: 9,SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 13, and anycombination thereof.

In one aspect, the present disclosure provides an isolated mutantovomucoid, comprising tryptophan. In some embodiments, the isolatedmutant ovomucoid may be recombinantly expressed. In any one of thepreceding embodiments, the isolated mutant ovomucoid may be a completeprotein. In any one of the preceding embodiments, the isolated mutantovomucoid may comprise one or more, two or more, three or more, four ormore, five or more, or six or more amino acid insertions orsubstitutions relative to SEQ ID: NO: 3 when optimally aligned. In anyone of the preceding embodiments, the isolated mutant ovomucoid maycomprise one or more amino acid substitutions, wherein the amino acidsubstitutions may comprise one or more, two or more, three or more, fouror more, five or more, or six or more tyrosine to tryptophansubstitutions. In any one of the preceding embodiments, the isolatedmutant ovomucoid may comprise up to four, five, six, or ten amino acidinsertions or substitutions relative to SEQ ID: NO: 3 when optimallyaligned. In any one of the preceding embodiments, the isolated mutantovomucoid may comprise one or more, two or more, three or more, or fouror more tryptophan residues. In any one of the preceding embodiments,the isolated mutant ovomucoid may comprise one or more, two or more,three or more, or four or more tryptophan residues at the N-terminus orC-terminus. In any one of the preceding embodiments, the isolated mutantovomucoid may comprise a methionine at position 162 and an alanine atposition 167 relative to SEQ ID NO: 3 when optimally aligned. In any oneof the preceding embodiments, the isolated mutant ovomucoid may havereduced allergenicity relative to wild-type ovomucoid. In any one of thepreceding embodiments, the isolated mutant ovomucoid may have enhanceddigestibility relative to wild-type ovomucoid.

In one aspect, the present disclosure provides an egg white proteincomposition comprising: an isolated recombinant egg white protein or anisolated mutant ovomucoid described herein; and one or more egg whiteproteins. In some embodiments, the one or more egg white proteins may berecombinantly expressed.

In one aspect, the present disclosure provides an egg white proteincomposition comprising two or more recombinant egg white proteins.

In some embodiments, for an egg white protein composition describedherein, the two or more recombinant egg white proteins may be selectedfrom the group consisting of ovalbumin, ovotransferrin, ovomucoid, G162MF167A ovomucoid, ovoglobulin G2, ovoglobulin G3, α-ovomucin, β-ovomucin,lysozyme, ovoinhibitor, ovoglycoprotein, flavoprotein, ovomacroglobulin,ovostatin, cystatin, avidin, ovalbumin related protein X, ovalbuminrelated protein Y, and any combination thereof, such as from the groupconsisting of ovalbumin, ovotransferrin, ovomucoid, G162M F167Aovomucoid, ovoglobulin G2, ovoglobulin G3, lysozyme, ovoinhibitor,ovoglycoprotein, flavoprotein, ovomacroglobulin, ovostatin, cystatin,avidin, ovalbumin related protein X, ovalbumin related protein Y, andany combination thereof. In any one of the preceding embodiments, theegg white protein composition may comprise ovalbumin. In any one of thepreceding embodiments, the egg white protein composition may comprise anisolated recombinant egg white protein described herein. In any one ofthe preceding embodiments, the egg white protein composition maycomprise an isolated mutant ovomucoid described herein. In any one ofthe preceding embodiments, the egg white proteins may have sequencesderived from a single species. In any one of the preceding embodiments,the species may be Gallus gallus domesticus. In any one of the precedingembodiments, the species may be other than Gallus gallus domesticus. Inany one of the preceding embodiments, the egg white proteins may havesequences derived from more than one species. In any one of thepreceding embodiments, the egg white proteins may have sequences derivedfrom a bird selected from the group consisting of poultry, fowl,waterfowl, game bird, chicken, quail, turkey, duck, ostrich, goose,gull, guineafowl, pheasant, emu, and any combination thereof. In any oneof the preceding embodiments, the egg white protein composition maycomprise three or more, four or more, or five or more egg whiteproteins. In any one of the preceding embodiments, the egg white proteincomposition may comprise up to 5, 10, 15, or 20 egg white proteins. Inany one of the preceding embodiments, the egg white protein compositionmay further comprise water. In any one of the preceding embodiments, theegg white protein composition may have a percentage of water up to 95%.In any one of the preceding embodiments, the egg white proteincomposition may have a percentage of water within the range from 80% to95%. In any one of the preceding embodiments, the egg white proteincomposition may comprise at least 90% protein by dry weight. In any oneof the preceding embodiments, the egg white protein composition mayfurther comprise a food additive. In any one of the precedingembodiments, the food additive may be selected from the group consistingof a sweetener, salt, carbohydrate, and any combination thereof.

In any one of the preceding embodiments, the egg white proteincomposition may lack cholesterol. In any one of the precedingembodiments, the egg white protein composition may comprise less than 5%fat by dry weight. In any one of the preceding embodiments, the eggwhite protein composition may lack fat, saturated fat, or trans fat. Inany one of the preceding embodiments, the egg white protein compositionmay lack glucose. In any one of the preceding embodiments, the egg whiteprotein composition may lack one or more egg white proteins, such asovomucoid or flavoprotein. In any one of the preceding embodiments, theone or more egg white proteins may be selected from the group consistingof tenp, clusterin, CH21, VMO-1, vitellogenin, zona pellucida C protein,ovotransferrin BC type, ovoinhibitor precursor, ovomucoid precursor,clusterin precursor, Hep21 protein precursor, ovoglycoprotein precursor,extracellular fatty acid-binding protein, extracellular fattyacid-binding protein precursor, prstaglandin D2 syntmay havee brainprecursor, marker protein, vitellogenin-1, vitellogenin-2,vitellogenin-2 precursor, vitellogenin-3, riboflavin binding protein,hemopexin, serum albumin precursor, apolipoprotein D,ovosecretoglobulin, Hep21, glutathione peroxidase 3, lipocalin-typeprostaglandin D syntmay havee/chondrogenesis-associated lipocalin,apovitellenin-1, dickkopf-related protein 3, gallinacin-11 (VMO-II,β-defensin-11), serum albumin (α-livetin), gallin, secretory trypsininhibitor, lymphocyte antigen 86, actin, Ig μ chain C region, sulfhydryloxidase 1, histone H4, angiopoietin-like protein 3, ubiquitin,ovocalyxin-32, polymeric immunoglobulin receptor,peptidyl-prolyl-cis/trans isomerase B, aminopeptidase Ey, pleiotrophin,midkine, renin/prorenin receptor, TIMP-2, TIMP-3, histone H2B variants,Ig λ chain, FAMC3 protein, α-enolase, 60S acidic ribosomal protein P1,cytotactin/tenascin, CEPU-1, selenoprotein, elongation factor 1-α 1,epididymal secretory protein, E1, 14-3-3 Protein ζ (zeta),olfactomedin-like protein 3, glutathione S-transferase 2,β-2-microglobulin, RGD-CAP, apolipoprotein B, golgi apparatus protein 1,cochlin, proteasome subunit α type-7, apolipoprotein A-I, eukaryoticinitiation factor 4A-II, ASPIC/cartilage acidic protein 1,triosephosphate isomerase, proteasome subunit α-type, Ig λ chainC-region, procollagen-lysine 2-oxoglutarate 5-dioxgenase 1,ADP-ribosylation factor 5, calmodulin, protein disulfide-isomerase,annexin I, elongation factor 2, peroxiredoxin-1, HSP70, proteindisulfide isomerase A3, calreticulin, 40S ribosomal protein SA/lamininreceptor 1, α-Actinin-4, tumor necrosis factor-relatedapoptosis-inducing ligand, vitamin D-binding protein, semaphorin-3C,endoplasmin, catalase, hepatic α-amylase, transitional ER ATPase,cadherin-1, angiotensin-converting enzyme, bone morphogenetic protein 1,guanine nucleotide-binding protein subunit β2-like 1, histidine ammonialyase, annexin A2, β-catenin, RAB-GDP dissociation inhibitor, lamin-A,ovocleidin-116, aminopeptidase, HSP90-α, hypoxia up-regulated protein 1,heat shock cognate protein HSP90 β, ATP-citrate syntmay havee, myosin-9,and any combination thereof. In any one of the preceding embodiments,the egg white protein composition may lack two or more, three or more,five or more, ten or more, or twenty or more egg white proteins. In anyone of the preceding embodiments, the egg white protein composition isnot an egg, egg white, or egg yolk.

In any one of the preceding embodiments, the egg white proteincomposition may further comprise one or more egg white proteins selectedfrom the group consisting of tenp, clusterin, CH21, VMO-1, vitellogenin,zona pellucida C protein, ovotransferrin BC type, ovoinhibitorprecursor, ovomucoid precursor, clusterin precursor, Hep21 proteinprecursor, ovoglycoprotein precursor, extracellular fatty acid-bindingprotein, extracellular fatty acid-binding protein precursor,prstaglandin D2 syntmay havee brain precursor, marker protein,vitellogenin-1, vitellogenin-2, vitellogenin-2 precursor,vitellogenin-3, riboflavin binding protein, hemopexin, serum albuminprecursor, apolipoprotein D, ovosecretoglobulin, Hep21, glutathioneperoxidase 3, lipocalin-type prostaglandin D syntmayhavee/chondrogenesis-associated lipocalin, apovitellenin-1,dickkopf-related protein 3, gallinacin-11 (VMO-II, β-defensin-11), serumalbumin (α-livetin), gallin, secretory trypsin inhibitor, lymphocyteantigen 86, actin, Ig μ chain C region, sulfhydryl oxidase 1, histoneH4, angiopoietin-like protein 3, ubiquitin, ovocalyxin-32, polymericimmunoglobulin receptor, peptidyl-prolyl-cis/trans isomerase B,aminopeptidase Ey, pleiotrophin, midkine, renin/prorenin receptor,TIMP-2, TIMP-3, histone H2B variants, Ig λ chain, FAMC3 protein,α-enolase, 60S acidic ribosomal protein P1, cytotactin/tenascin, CEPU-1,selenoprotein, elongation factor 1-α 1, epididymal secretory protein,E1, 14-3-3 Protein ζ (zeta), olfactomedin-like protein 3, glutathioneS-transferase 2, β-2-microglobulin, RGD-CAP, apolipoprotein B, golgiapparatus protein 1, cochlin, proteasome subunit α type-7,apolipoprotein A-I, eukaryotic initiation factor 4A-II, ASPIC/cartilageacidic protein 1, triosephosphate isomerase, proteasome subunit α-type,Ig λ chain C-region, procollagen-lysine 2-oxoglutarate 5-dioxgenase 1,ADP-ribosylation factor 5, calmodulin, protein disulfide-isomerase,annexin I, elongation factor 2, peroxiredoxin-1, HSP70, proteindisulfide isomerase A3, calreticulin, 40S ribosomal protein SA/lamininreceptor 1, α-Actinin-4, tumor necrosis factor-relatedapoptosis-inducing ligand, vitamin D-binding protein, semaphorin-3C,endoplasmin, catalase, hepatic α-amylase, transitional ER ATPase,cadherin-1, angiotensin-converting enzyme, bone morphogenetic protein 1,guanine nucleotide-binding protein subunit β2-like 1, histidine ammonialyase, annexin A2, β-catenin, RAB-GDP dissociation inhibitor, lamin-A,ovocleidin-116, aminopeptidase, HSP90-α, hypoxia up-regulated protein 1,heat shock cognate protein HSP90 β, ATP-citrate syntmay havee, andmyosin-9, and any combination thereof.

In any one of the preceding embodiments, the egg white proteincomposition may have a pH within the range from 6 to 10. In any one ofthe preceding embodiments, the egg white protein composition may have afoam height within the range from 10 mm to 60 mm, such as from 30 mm to60 mm. In any one of the preceding embodiments, the egg white proteincomposition may have a foam height of at least 30 mm. In any one of thepreceding embodiments, the egg white protein composition may have a foamheight greater than a foam height of an egg white. In any one of thepreceding embodiments, the egg white protein composition may have a foamseep up to 10 mm or up to 5 mm at 30 minutes after whipping. In any oneof the preceding embodiments, the egg white protein composition may havea foam seep less than a foam seep of an egg white at 30 minutes afterwhipping. In any one of the preceding embodiments, the egg white proteincomposition may have a foam strength within the range from 30 g to 100g, such as from 40 g to 100 g. In any one of the preceding embodiments,the egg white protein composition may have a foam strength greater thana foam strength of an egg white. In any one of the precedingembodiments, the egg white protein composition may have a gel strengthwithin the range from 100 g to 1500 g, from 500 g to 1500 g, or from 700g to 1500 g. In any one of the preceding embodiments, the egg whiteprotein composition may have a gel strength greater than a gel strengthof an egg white. In any one of the preceding embodiments, the egg whiteprotein composition may have a shelf life of at least one, two, three,or six months. In any one of the preceding embodiments, the egg whiteprotein composition may have reduced allergenicity relative to an eggwhite. In any one of the preceding embodiments, the egg white proteincomposition may be a liquid. In any one of the preceding embodiments,the egg white protein composition may be a solid or powder. In any oneof the preceding embodiments, the egg white protein composition may befrozen.

In one aspect, the present disclosure provides a polynucleotide encodingan isolated recombinant egg white protein or isolated mutant ovomucoiddescribed herein. In some embodiments, the polynucleotide may be codonoptimized. In any one of the preceding embodiments, the polynucleotidemay be DNA or RNA. In any one of the preceding embodiments, thepolynucleotide may further encode a signal peptide. In any one of thepreceding embodiments, the signal peptide may be at the N-terminus ofthe egg white protein or polypeptide. In any one of the precedingembodiments, the signal peptide may be selected from the groupconsisting of acid phosphatase, albumin, alkaline extracellularprotease, α-mating factor, amylase, β-casein, carbohydrate bindingmodule family 21-starch binding domain, carboxypeptidase Y,cellobiohydrolase I, dipeptidyl protease, glucoamylase, heat shockprotein, hydrophobin, inulase, invertase, killer protein or killertoxin, leucine-rich artificial signal peptide CLY-L8, lysozyme,phytohemagglutinin, maltose binding protein, P-factor, Pichia pastorisDse, Pichia pastoris Exg, Pichia pastoris Pir1, Pichia pastoris Scw,Pir4, and any combination thereof. In any one of the precedingembodiments, the signal peptide may be selected from the groupconsisting of SEQ ID NO: 14, SEQ ID NO: 15, SEQ ID NO: 16, SEQ ID NO:17, SEQ ID NO: 18, SEQ ID NO: 19, SEQ ID NO: 20, SEQ ID NO: 21, SEQ IDNO: 22, SEQ ID NO: 23, SEQ ID NO: 24, SEQ ID NO: 25, SEQ ID NO: 26, SEQID NO: 27, SEQ ID NO: 28, SEQ ID NO: 29, SEQ ID NO: 30, SEQ ID NO: 31,SEQ ID NO: 32, SEQ ID NO: 33, SEQ ID NO: 34, SEQ ID NO: 35, SEQ ID NO:36, SEQ ID NO: 37, SEQ ID NO: 38, SEQ ID NO: 39, SEQ ID NO: 40, SEQ IDNO: 41, SEQ ID NO: 42, SEQ ID NO: 43, SEQ ID NO: 44, SEQ ID NO: 45, SEQID NO: 46, SEQ ID NO: 47, SEQ ID NO: 48, SEQ ID NO: 49, SEQ ID NO: 50,SEQ ID NO: 51, SEQ ID NO: 52, SEQ ID NO: 53, SEQ ID NO: 54, SEQ ID NO:55, SEQ ID NO: 56, SEQ ID NO: 57, SEQ ID NO: 58, SEQ ID NO: 59, SEQ IDNO: 60, SEQ ID NO: 61, SEQ ID NO: 62, SEQ ID NO: 63, SEQ ID NO: 64, SEQID NO: 65, SEQ ID NO: 66, SEQ ID NO: 67, SEQ ID NO: 68, SEQ ID NO: 69,SEQ ID NO: 70, SEQ ID NO: 71, and any combination thereof. In any one ofthe preceding embodiments, the signal peptide may be up to 100 aminoacids in length. In any one of the preceding embodiments, thepolynucleotide may further encode a signal peptidase cleavage orrecognition site. In any one of the preceding embodiments, the signalpeptidase may be selected from the group consisting of KEX2, Krp1,Enterokinase (EKT), thrombin, factor Xa (FXa), Tobacco Etch Virus (TEV),3C Prescission, and any combination thereof.

In one aspect, the present disclosure provides an expression vectorcomprising a polynucleotide described herein. In some embodiments, theexpression vector may further comprise a promoter. In any one of thepreceding embodiments, the promoter may be a constitutive promoter, aninducible promoter, or a hybrid promoter. In any one of the precedingembodiments, the promoter may be selected from the group consisting ofacu-5, adh1+, alcohol dehydrogenase (ADH1, ADH2, ADH4), AHSB4m, AINV,alcA, α-amylase, alternative oxidase (AOD), alcohol oxidase I (AOX1),alcohol oxidase 2 (AOX2), AXDH, B2, CaMV, cellobiohydrolase I (cbh1),ccg-1, cDNA1, cellular filament polypeptide (cfp), cpc-2, ctr4+, CUP1,dihydroxyacetone syntmay havee (DAS), enolase (ENO, ENO1), formaldehydedehydrogenase (FLD1), FMD, formate dehydrogenase (FMDH), G1, G6, GAA,GAL1, GAL2, GAL3, GAL4, GAL5, GAL6, GAL7, GAL8, GAL9, GAL10, GCW14,gdhA, gla-1, α-glucoamylase (glaA), glyceraldehyde-3-phosphatedehydrogenase (gpdA, GAP, GAPDH), phosphoglycerate mutase (GPM1),glycerol kinase (GUT1), HSP82, inv1+, isocitrate lyase (ICL1),acetohydroxy acid isomeroreductase (ILV5), KAR2, KEX2, β-galactosidase(lac4), LEU2, melO, MET3, methanol oxidase (MOX), nmt1, NSP, pcbC, PET9,peroxin 8 (PEX8), phosphoglycerate kinase (PGK, PGK1), pho1, PHO5,PHO89, phosphatidylinositol syntmay havee (PIS1), PYK1, pyruvate kinase(pki1), RPS7, sorbitol dehydrogenase (SDH), 3-phosphoserineaminotransferase (SERI), SSA4, SV40, TEF, translation elongation factor1 alpha (TEF1), THI11, homoserine kinase (THR1), tpi, TPS1, triosephosphate isomerase (TPI1), XRP2, YPT1, and any combination thereof. Inany one of the preceding embodiments, the expression vector may furthercomprise an auxotrophic marker. In any one of the preceding embodiments,the auxotrophic marker may be selected from the group consisting ofade1, arg4, his4, ura3, met2, and any combination thereof. In any one ofthe preceding embodiments, the expression vector may further comprise aselectable marker. In any one of the preceding embodiments, theselectable marker may be a resistance gene. In any one of the precedingembodiments, the resistance gene may confer resistance to zeocin,ampicillin, blasticidin, kanamycin, nurseothricin, chloroamphenicol,tetracycline, triclosan, ganciclovir, or any combination thereof. In anyone of the preceding embodiments, the expression vector may comprise aplasmid.

In one aspect, the present disclosure provides a host cell transformedto express one or more heterologous egg white proteins, wherein the hostcell are not selected from the group consisting of Escherichia coli,Pichia pastoris, rice, Aspergillus niger, Aspergillus oryzae, Acremoniumchrysogenum, Saccharomyces cerevisiae, insect, mice, corn, Pseudozyma,tobacco, zebrafish, and any combination thereof.

In one aspect, the present disclosure provides a host cell transformedto express one or more heterologous egg white proteins, wherein the oneor more egg white proteins are not selected from the group consisting ofovalbumin, ovotransferrin, lysozyme, ovostatin, ovomucoid, ovoinhibitor,avidin, and any combination thereof.

In one aspect, the present disclosure provides a host cell comprising apolynucleotide described herein.

In one aspect, the present disclosure provides a host cell comprising anexpression vector described herein. In some embodiments, the expressionvector may be genomically integrated. In any one of the precedingembodiments, the host cell may comprise multiple copies of theexpression vector.

In any one of the preceding embodiments, the host cell may be selectedfrom the group consisting of bacteria, fungi, plant, insect, mammalian,and any combination thereof. In any one of the preceding embodiments,the fungi may be a yeast or filamentous fungi. In any one of thepreceding embodiments, the yeast may be selected from the groupconsisting of Arxula spp., Arxula adeninivorans, Kluyveromyces spp.,Kluyveromyces lactis, Pichia spp., Pichia angusta, Pichia pastoris,Saccharomyces spp., Saccharomyces cerevisiae, Schizosaccharomyces spp.,Schizosaccharomyces pombe, Yarrowia spp., Yarrowia lipolytica, and anycombination thereof. In any one of the preceding embodiments, the fungimay be selected from the group consisting of Agaricus spp., Agaricusbisporus, Aspergillus spp., Aspergillus awamori, Aspergillus fumigatus,Aspergillus nidulans, Aspergillus niger, Aspergillus oryzae,Colletotrichum spp., Colletotrichum gloeosporiodes, Endothia spp.,Endothia parasitica, Fusarium spp., Fusarium graminearum, Fusariumsolani, Mucor spp., Mucor miehei, Mucor pusillus, Myceliophthora spp.,Myceliophthora thermophila, Neurospora spp., Neurospora crassa,Penicillium spp., Penicillium camemberti, Penicillium canescens,Penicillium chrysogenum, Penicillium (Talaromyces) emersonii,Penicillium funiculosum, Penicillium purpurogenum, Penicilliumroqueforti, Pleurotus spp., Pleurotus ostreatus, Rhizomucor spp.,Rhizomucor miehei, Rhizomucor pusillus, Rhizopus spp., Rhizopusarrhizus, Rhizopus oligosporus, Rhizopus oryzae, Trichoderma spp.,Trichoderma altroviride, Trichoderma reesei, Trichoderma vireus, and anycombination thereof. In any one of the preceding embodiments, the hostcell may be selected from the group consisting of Aspergillus oryzae,Bacillus subtilis, Escherichia coli, Myceliophthora thermophila,Neurospora crassa, Pichia pastoris, and any combination thereof. In anyone of the preceding embodiments, the host cell may be approved asgenerally regarded as safe by the U.S. Food and Drug Administration. Inany one of the preceding embodiments, the host cell may be auxotrophic.

In one aspect, the present disclosure provides a cell culture comprisinga host cell described herein.

In one aspect, the present disclosure provides a method for making aconsumable product, the method comprising substituting a portion of anegg-based ingredient with an isolated recombinant egg white protein,isolated mutant ovomucoid, or egg white protein composition describedherein.

In one aspect, the present disclosure provides a method for making aconsumable product, the method comprising adding an isolated recombinantegg white protein, isolated mutant ovomucoid, or egg white proteincomposition described herein.

In one aspect, the present disclosure provides a method of using arecombinant egg white protein as a processing agent to make a processedconsumable product. In some embodiments, the method may further compriseremoving the recombinant egg white protein.

In one aspect, the present disclosure provides a method of using anisolated recombinant egg white protein, isolated mutant ovomucoid, oregg white protein composition described herein as a processing agent tomake a processed consumable product. In some embodiments, the method mayfurther comprise removing the isolated recombinant egg white protein,isolated mutant ovomucoid, or egg white protein composition.

In any one of the preceding embodiments, the processing agent acts as anemulsifier, binding agent, leavening agent, thickening agent,moisturizing agent, adhesive, browning agent, clarification agent,gelation agent, crystallization control agent, humectant agent,tenderizer, aeration agent, structure improvement agent, coagulationagent, coating agent, colorant, gloss agent, flavoring, freezing agent,insulation agent, mouthfeel improvement agent, pH buffer, shelf lifeextension agent, preservative, antimicrobial (e.g., antibacterial,antifungal, antiviral, antiparasitic), food spoilage inhibitor,malolactic fermentation inhibitor, texture improvement agent, eggreplacement, or any combination thereof.

In one aspect, the present disclosure provides a consumable productcomprising an isolated recombinant egg white protein, isolated mutantovomucoid, or egg white protein composition described herein. In someembodiments, the consumable product may be selected from the groupconsisting of food product, beverage product, pharmaceutical product,hygiene product, and any combination thereof.

In one aspect, the present disclosure provides a method of using arecombinant egg white protein as an emulsifier, binding agent, leaveningagent, thickening agent, moisturizing agent, adhesive, browning agent,clarification agent, gelation agent, crystallization control agent,humectant agent, tenderizer, aeration agent, structure improvementagent, coagulation agent, coating agent, colorant, gloss agent,flavoring, freezing agent, insulation agent, mouthfeel improvementagent, pH buffer, shelf life extension agent, preservative,antimicrobial (e.g., antibacterial, antifungal, antiviral,antiparasitic), food spoilage inhibitor, malolactic fermentationinhibitor, texture improvement agent, egg replacement, or anycombination thereof.

In one aspect, the present disclosure provides a method of using anisolated recombinant egg white protein, isolated mutant ovomucoid, oregg white protein composition described herein as an emulsifier, bindingagent, leavening agent, thickening agent, moisturizing agent, adhesive,browning agent, clarification agent, gelation agent, crystallizationcontrol agent, humectant agent, tenderizer, aeration agent, structureimprovement agent, coagulation agent, coating agent, colorant, glossagent, flavoring, freezing agent, insulation agent, mouthfeelimprovement agent, pH buffer, shelf life extension agent, preservative,antimicrobial (e.g., antibacterial, antifungal, antiviral,antiparasitic), food spoilage inhibitor, malolactic fermentationinhibitor, texture improvement agent, egg replacement, or anycombination thereof.

In one aspect, the present disclosure provides a method for diagnosing afood allergy, the method comprising introducing an isolated recombinantegg white protein, isolated mutant ovomucoid, or egg white proteincomposition described herein to a subject. In some embodiments, theintroducing may be performed using a skin prick test, blood test, ororal food challenge.

In one aspect, the present disclosure provides a method for treating afood allergy, the method comprising substituting an egg white allergenwith an isolated recombinant egg white protein, isolated mutantovomucoid, or egg white protein composition described herein orincreasing a tolerance to an egg white allergen of a subject byconsuming an isolated recombinant egg white protein, isolated mutantovomucoid, or egg white protein composition described herein.

In one aspect, the present disclosure provides a method for inhibitingmalolactic fermentation in wine, the method comprising providing an eggwhite lysozyme to wine. In some embodiments, the egg white lysozyme maybe recombinantly expressed.

INCORPORATION BY REFERENCE

All publications, patents, and patent applications mentioned in thisspecification are herein incorporated by reference to the same extent asif each individual publication, patent, or patent application wasspecifically and individually indicated to be incorporated by reference.

BRIEF DESCRIPTION OF THE DRAWINGS

The novel features of the invention are set forth with particularity inthe appended claims. A better understanding of the features andadvantages of the present invention will be obtained by reference to thefollowing detailed description that sets forth illustrative embodiments,in which the principles of the invention are utilized, and theaccompanying drawings of which:

FIG. 1 is an amino acid sequence of ovalbumin (SEQ ID NO: 1).

FIG. 2 is an amino acid sequence of ovotransferrin (SEQ ID NO: 2).

FIG. 3 is an amino acid sequence of ovomucoid (SEQ ID NO: 3).

FIG. 4 is an amino acid sequence of G162M F167A ovomucoid (SEQ ID NO:4).

FIG. 5 is an amino acid sequence of ovoglobulin G2 (SEQ ID NO: 5).

FIG. 6 is an amino acid sequence of ovoglobulin G3 (SEQ ID NO: 6).

FIG. 7 is an amino acid sequence of α-ovomucin (SEQ ID NO: 7).

FIG. 8 is a partial amino acid sequence of β-ovomucin (SEQ ID NO: 8).

FIG. 9 is an amino acid sequence of lysozyme (SEQ ID NO: 9).

FIG. 10 is an amino acid sequence of ovoinhibitor (SEQ ID NO: 10).

FIG. 11 is an amino acid sequence of cystatin (SEQ ID NO: 11).

FIG. 12 is an amino acid sequence of ovalbumin related protein X (SEQ IDNO: 12).

FIG. 13 is an amino acid sequence of ovalbumin related protein Y (SEQ IDNO: 13).

FIG. 14 shows a schematic diagram of an ovoglobulin expression vector,in accordance with examples.

FIG. 15 shows a schematic diagram of a lysozyme expression vector, inaccordance with examples.

FIG. 16 shows a gel image of recombinant ovalbumin with a proteinladder, in accordance with examples.

FIG. 17 shows a gel image of recombinant ovomucoid with a proteinladder, in accordance with examples.

FIG. 18 shows a schematic diagram of foam strength of an egg whiteprotein composition and an egg white, in accordance with examples.

DETAILED DESCRIPTION OF THE INVENTION

The term “about” or “approximately” means within an acceptable errorrange for the particular value as determined by one of ordinary skill inthe art, which will depend in part on how the value is measured ordetermined, e.g., the limitations of the measurement system. Forexample, “about” can mean within 1 or more than 1 standard deviation,per the practice in the art. Alternatively, “about” can mean a range ofup to 20%, up to 15%, up to 10%, up to 5%, or up to 1% of a given value.Alternatively, particularly with respect to biological systems orprocesses, the term can mean within an order of magnitude, preferablywithin 5-fold, and more preferably within 2-fold, of a value. Whereparticular values are described in the application and claims, unlessotherwise stated the term “about” meaning within an acceptable errorrange for the particular value should be assumed.

The terms “polynucleotide”, “nucleotide”, “nucleotide sequence”,“nucleic acid”, and “oligonucleotide” are used interchangeably. Theyrefer to a polymeric form of nucleotides of any length, includingdeoxyribonucleotides or ribonucleotides, or analogs thereof.Polynucleotides may have any three dimensional structure, and mayperform any function, known or unknown. The following are non-limitingexamples of polynucleotides: coding or non-coding regions of a gene orgene fragment, loci (locus) defined from linkage analysis, exons,introns, messenger RNA (mRNA), transfer RNA (tRNA), ribosomal RNA(rRNA), short interfering RNA (siRNA), short-hairpin RNA (shRNA),micro-RNA (miRNA), ribozymes, cDNA, recombinant polynucleotides,branched polynucleotides, plasmids, expression vectors, isolated DNA ofany sequence, isolated RNA of any sequence, nucleic acid probes, andprimers. A polynucleotide may comprise one or more modified nucleotides,such as methylated nucleotides and nucleotide analogs. If present,modifications to the nucleotide structure may be imparted before orafter assembly of the polymer. The sequence of nucleotides may beinterrupted by non-nucleotide components. A polynucleotide may befurther modified after polymerization, such as by conjugation with adetectable label.

“Expression” refers to the process by which a polynucleotide istranscribed from a DNA template (such as into mRNA or other RNAtranscript) and/or the process by which a transcribed mRNA issubsequently translated into peptides, polypeptides, or proteins.Transcripts and encoded polypeptides may be collectively referred to as“gene product.” If the polynucleotide is derived from genomic DNA,expression may include splicing of the mRNA in a eukaryotic cell.

The terms “polypeptide”, “peptide”, and “protein” are usedinterchangeably herein to refer to polymers of amino acids of anylength. The polymer may be linear or branched, may comprise modifiedamino acids, and may be interrupted by non amino acids. The terms alsoencompass an amino acid polymer that has been modified, for example, bydisulfide bond formation, glycosylation, lipidation, acetylation,phosphorylation, or any other manipulation, such as conjugation with adetectable label.

As used herein the term “amino acid” includes natural and/or unnaturalor synthetic amino acids, including glycine, cysteine, and both the D orL optical isomers, and amino acid analogs and peptidomimetics. In someembodiments, an amino acid is a proteinogenic, natural, standard,non-standard, non-canonical, essential, non-essential, or non-naturalamino acid. In some embodiments, an amino acid has a positively chargedside chain, a negatively charged side chain, a polar uncharged sidechain, a non-polar side chain, a hydrophobic side chain, a hydrophilicside chain, an aliphatic side chain, an aromatic side chain, a cyclicside chain, an acyclic side chain, a basic side chain, or an acidic sidechain. In some embodiments, an amino acid has a nucleophilic orelectrophilic side chain.

“Control” refers to an alternative subject or sample used in anexperiment for comparison purpose. In some embodiments, a controlcomprises egg white from a chicken egg.

The terms “determining”, “measuring”, “evaluating”, “assessing”,“assaying”, and “analyzing” can be used interchangeably herein to referto any form of measurement, and include determining if an element ispresent or not (for example, detection). These terms can include bothquantitative and/or qualitative determinations. Assessing may berelative or absolute. “Detecting the presence of” can includedetermining the amount of something present and/or determining whetherit is present or absent.

“Complementarity” refers to the ability of a nucleic acid to formhydrogen bond(s) with another nucleic acid sequence by eithertraditional Watson-Crick or other non-traditional types. A percentcomplementarity indicates the percentage of residues in a nucleic acidmolecule which can form hydrogen bonds (e.g., Watson-Crick base pairing)with a second nucleic acid sequence (e.g., 5, 6, 7, 8, 9, 10 out of 10being 50%, 60%, 70%, 80%, 90%, and 100% complementary, respectively).“Perfectly complementary” means that all the contiguous residues of anucleic acid sequence will hydrogen bond with the same number ofcontiguous residues in a second nucleic acid sequence. “Substantiallycomplementary” as used herein refers to a degree of complementarity thatis at least 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 96%, 97%, 98%, 99%,or 100% over a region of 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19,20, 21, 22, 23, 24, 25, 30, 35, 40, 45, 50, or more nucleotides, orrefers to two nucleic acids that hybridize under stringent conditions.

Sequence identity, such as for the purpose of assessing percentcomplementarity, may be measured by any suitable alignment algorithm,including but not limited to the Needleman-Wunsch algorithm (see e.g.,the EMBOSS Needle aligner available atwww.ebi.ac.uk/Tools/psa/emboss_needle/nucleotide.html, optionally withdefault settings), the BLAST algorithm (see e.g., the BLAST alignmenttool available at blast.ncbi.nlm.nih.gov/Blast.cgi, optionally withdefault settings), and the Smith-Waterman algorithm (see e.g., theEMBOSS Water aligner available atwww.ebi.ac.uk/Tools/psa/emboss_water/nucleotide.html, optionally withdefault settings). Optimal alignment may be assessed using any suitableparameters of a chosen algorithm, including default parameters.

In general, “sequence identity” refers to an exactnucleotide-to-nucleotide or amino acid-to-amino acid correspondence oftwo polynucleotides or polypeptide sequences, respectively. Typically,techniques for determining sequence identity include determining thenucleotide sequence of a polynucleotide and/or determining the aminoacid sequence encoded thereby, and comparing these sequences to a secondnucleotide or amino acid sequence. Two or more sequences (polynucleotideor amino acid) can be compared by determining their “percent identity.”The percent identity to a reference sequence (e.g., nucleic acid oramino acid sequences), which may be a sequence within a longer molecule(e.g., polynucleotide or polypeptide), may be calculated as the numberof exact matches between two optimally aligned sequences divided by thelength of the reference sequence and multiplied by 100. Percent identitymay also be determined, for example, by comparing sequence informationusing the advanced BLAST computer program, including version 2.2.9,available from the National Institutes of Health. The BLAST program isbased on the alignment method of Karlin and Altschul, Proc. Natl. Acad.Sci. USA 87:2264-2268 (1990) and as discussed in Altschul, et al., J.Mol. Biol. 215:403-410 (1990); Karlin And Altschul, Proc. Natl. Acad.Sci. USA 90:5873-5877 (1993); and Altschul et al., Nucleic Acids Res.25:3389-3402 (1997). Briefly, the BLAST program defines identity as thenumber of identical aligned symbols (e.g., nucleotides or amino acids),divided by the total number of symbols in the shorter of the twosequences. The program may be used to determine percent identity overthe entire length of the sequences being compared. Default parametersare provided to optimize searches with short query sequences, forexample, with the blastp program. The program also allows use of an SEGfilter to mask-off segments of the query sequences as determined by theSEG program of Wootton and Federhen, Computers and Chemistry 17:149-163(1993). Ranges of desired degrees of sequence identity are approximately80% to 100% and integer values therebetween. Typically, the percentidentities between a disclosed sequence and a claimed sequence are atleast 80%, at least 85%, at least 90%, at least 95%, or at least 98%. Ingeneral, an exact match indicates 100% identity over the length of thereference sequence.

The term “effective amount” or “therapeutically effective amount” refersto that amount of a compound described herein that is sufficient toaffect the intended application, including but not limited to diseasetreatment, as defined below. The therapeutically effective amount mayvary depending upon the intended treatment application (in vivo), or thesubject and disease condition being treated, e.g., the weight and age ofthe subject, the severity of the disease condition, the manner ofadministration and the like, which can readily be determined by one ofordinary skill in the art. The term also applies to a dose that willinduce a particular response in target cells, e.g., reduction ofplatelet adhesion and/or cell migration. The specific dose will varydepending on the particular compounds chosen, the dosing regimen to befollowed, whether it is administered in combination with othercompounds, timing of administration, the tissue to which it isadministered, and the physical delivery system in which it is carried.

The term “mammal” includes humans and both domestic animals such aslaboratory animals and household pets (e.g., cats, dogs, swine, cattle,sheep, goats, horses, rabbits), and non-domestic animals such aswildlife and the like. Mammals include, but are not limited to, murines,simians, humans, farm animals, sport animals, domesticated animals, andpets. Tissues, cells, and their progeny of a biological entity obtainedin vivo or cultured in vitro are also encompassed.

The term “bird” includes both domesticated birds and non-domesticatedbirds such as wildlife and the like. Birds include, but are not limitedto, poultry, fowl, waterfowl, game bird, ratite (e.g., flightless bird),chicken (Gallus gallus domesticus), quail, turkey, duck, ostrich(Struthio camelus), Somali ostrich (Struthio molybdophanes), goose,gull, guineafowl, pheasant, emu (Dromaius novaehollandiae), Americanrhea (Rhea americana), Darwin's rhea (Rhea pennata), and kiwi. Tissues,cells, and their progeny of a biological entity obtained in vivo orcultured in vitro are also encompassed. A bird may lay eggs.

The term “in vivo” refers to an event that takes place in a subject'sbody.

The term “in vitro” refers to an event that takes places outside of asubject's body. For example, an in vitro assay encompasses any assay runoutside of a subject. In vitro assays encompass cell-based assays inwhich cells alive or dead are employed. In vitro assays also encompass acell-free assay in which no intact cells are employed.

In certain embodiments, the proteins or compounds disclosed herein areisotopically labeled. Isotopically-labeled proteins or compounds (e.g.,an isotopologue) may have one or more atoms replaced by an atom having adifferent atomic mass or mass number. Non-limiting examples of isotopesthat can be incorporated into the disclosed compounds include isotopesof hydrogen, carbon, nitrogen, oxygen, phosphorous, sulfur, fluorine,chlorine, and iodine, such as ²H, ³H, ¹¹C, ¹³C, ¹⁴C, ¹³N, ¹⁵N, ¹⁵O ¹⁷O,¹⁸O ³¹P, ³²P, ³⁵S, ¹⁸F, ³⁶Cl, ¹²³I, and ¹²⁵I, respectively. Certainisotopically-labeled compounds, for example, those incorporating astable isotope, are useful in mass spectrometry studies. For instance, astable isotopic protein may be used as a reference standard in a massspectrometry based assay. Certain isotopically-labeled compounds, forexample, those incorporating a radioactive isotope, are useful in drugand/or substrate tissue distribution studies. The radioactive isotopestritium (³H) and carbon-14 (¹⁴C) are particularly useful for thispurpose in view of their ease of incorporation and ready means ofdetection. These radiolabeled compounds could be useful to helpdetermine or measure the effectiveness of the compounds, bycharacterizing, for example, the site or mode of action, or bindingaffinity to a pharmacologically important site of action. Substitutionwith heavier isotopes such as deuterium (²H) may afford certaintherapeutic advantages resulting from greater metabolic stability, forexample, increased in vivo half-life or reduced dosage requirements, andhence are preferred in some circumstances. Substitution with positronemitting isotopes, such as ¹¹C, ¹⁸F, ¹⁵O and ¹³N, can be useful inPositron Emission Topography (PET) studies for examining substratereceptor occupancy. Isotopically-labeled compounds can generally beprepared by conventional techniques known to those skilled in the art orby processes analogous to those described herein using an appropriateisotopically-labeled reagent in place of the non-labeled reagent.

“Optional” and “optionally” mean that the subsequently described eventof circumstances may or may not occur, and that the description includesinstances where the event or circumstance occurs and instances in whichit does not. For example, “optionally substituted aryl” means that thearyl group may or may not be substituted and that the descriptionincludes both substituted aryl groups and aryl groups having nosubstitution.

As used herein, the term “consumable product” refers to a product, whichcomprises an isolated recombinant egg white protein or egg white proteincomposition and other ingredients and may be consumed (e.g., by eating,chewing, drinking, tasting, ingesting, or swallowing). Consumableproducts include food products, beverage products, dietary supplements,food additives, pharmaceutical products, and hygiene products, asnon-limiting examples. Food products include, but are not limited to,baked goods (e.g., cake, muffin, cookie, bread, bagel, pastry,doughnut), scramble, omelette, quiche, pasta, noodle, crepe, waffle,dough, batter, cookie dough, meatloaf, meatball, hamburger, animal feed,fruits, vegetables, tofu, bean curd, cheese, seafood, meat, ice cream,mayonnaise, custard, pudding, soufflé, emulsion, foam, meringue,frosting, confectionery, marshmallow, marzipan, soup, condiments,sauces, spices, dairy products, and dressings. Beverage productsinclude, but are not limited to, soft drink, flavored water, juice,sports drink, energy drink, smoothie, shake, alcoholic beverage (e.g.,wine, sake, beer, spirits), cocktail, liqueur, carbonated beverage,caffeinated beverage, coffee, cocoa, tea, eggnog, and dairy drinks.Dietary supplements include multivitamins, whole food supplements, dietsupplements, herbal supplement, protein blend, mass gainer, ready todrink protein, protein bar, protein shake, protein powder, protein shot,protein isolate, energy bar, energy gel, energy chew, energy formula,endurance formula, energy supplement, nutritional supplement, sportsnutritional supplement, infant formula (e.g., powder or liquid), andmeal replacement. Pharmaceutical products include, but are not limitedto, cough syrups, capsules, and tablets. Hygiene products include, butare not limited to, cosmetics, skin care, beauty products, shampoo,conditioner, lotion, cream, face wash, tooth paste, chewing gum, andmouth wash.

Processing of a consumable product to form a processed consumableproduct may include, but is not limited to, freezing, chilling, heating,baking, roasting, broiling, boiling, blanching, packaging, canning,bleaching, enriching, drying, pressing, grinding, mixing, parcooking,cooking, proofing, marinating, cutting, slicing, dicing, crushing,shredding, chopping, shaking, coring, spiralizing, rolling, juicing,straining, filtering, kneading, whisking, beating, whipping, grating,stuffing, peeling, deseeding, smoking, curing, salting, preserving,pickling, fermenting, homogenizing, pasteurizing, sterilizing,stabilizing, blending, pureeing, fortifying, refining, hydrogenating,aging, extending shelf life, or adding enzymes.

As used herein, the term “solvent” refers to a liquid, which may bemixed with or used to dissolve a composition or one or more componentsof a composition such as a protein. Non-limiting examples of a solventinclude water, ethanol, and isopropanol. The solvent can be potable. Thesolvent can be water. Non-limiting examples of water include purifiedwater, distilled water, double distilled water, deionized water,distilled deionized water, drinking water, well water, tap water, springwater, bottled water, carbonated water, mineral water, flavored water,or any combination thereof. A solvent may be a combination of two ormore distinct solvents.

Overview of Animal-Free Egg-White Production System

Provided herein are methods to produce protein components of egg whitethrough recombinant expression in a host cell (e.g., yeast) and/or topurify egg white proteins from secretions of in vitro cultured oviductcells. The purified proteins can be stored using established methods(e.g., spray drying), packaged as a powdered product, or sold inreconstituted form as an egg white protein composition that resemblesanimal-derived egg whites in consistency, taste, functional properties,and/or appearance. Different formulations of protein constituents of theegg white protein composition can be achieved as the absence orabundance of individual constituents can be adjusted independently. Inone embodiment, ovomucoid, a major food allergen in egg white that cancause immediate food-hypersensitivity in children, can be eliminated inthe final formulation, or modified genetically and/or glycosylated toproduce a reduced allergenicity egg white product.

Bird eggs are a common food source and a versatile ingredient incooking. Eggs generally contain an eggshell, membrane, egg white, andegg yolk. The egg white or albumen contains approximately 10% proteins,88% water, and 1-2% carbohydrates, minerals, and lipids. Egg whiteproteins may include, but are not limited to, ovalbumin (˜54%),ovotransferrin or conalbumin (˜12%), ovomucoid (˜11%), ovoglobulin G2(˜4%), ovoglobulin G3 (˜4%), ovomucin (˜3.5%), lysozyme (˜3.4%),ovoinhibitor (˜1.5%), ovoglycoprotein (˜1.0%), flavoprotein orovoflavoprotein (˜0.8%), ovomacroglobulin (˜0.5%), cystatin (˜0.05%),avidin (˜0.05%), ovostatin, ovalbumin related protein X, ovalbuminrelated protein Y, tenp, clusterin, CH21, VMO-1, vitellogenin, zonapellucida C protein, ovotransferrin BC type, ovoinhibitor precursor,ovomucoid precursor, clusterin precursor, Hep21 protein precursor,ovoglycoprotein precursor, extracellular fatty acid-binding protein,extracellular fatty acid-binding protein precursor, prstaglandin D2synthase brain precursor, marker protein, vitellogenin-1,vitellogenin-2, vitellogenin-2 precursor, vitellogenin-3, riboflavinbinding protein, hemopexin, serum albumin precursor, apolipoprotein D,ovosecretoglobulin, Hep21, glutathione peroxidase 3, lipocalin-typeprostaglandin D synthase/chondrogenesis-associated lipocalin,apovitellenin-1, dickkopf-related protein 3, gallinacin-II (VMO-II,β-defensin-11), serum albumin (α-livetin), gallin, secretory trypsininhibitor, lymphocyte antigen 86, actin, Ig μ chain C region, sulfhydryloxidase 1, histone H4, angiopoietin-like protein 3, ubiquitin,ovocalyxin-32, polymeric immunoglobulin receptor,peptidyl-prolyl-cis/trans isomerase B, aminopeptidase Ey, pleiotrophin,midkine, renin/prorenin receptor, TIMP-2, TIMP-3, histone H2B variants,Ig λ chain, FAMC3 protein, α-enolase, 60S acidic ribosomal protein P1,cytotactin/tenascin, CEPU-1, selenoprotein, elongation factor 1-α 1,epididymal secretory protein, E1, 14-3-3 Protein ζ (zeta),olfactomedin-like protein 3, glutathione S-transferase 2,β-2-microglobulin, RGD-CAP, apolipoprotein B, golgi apparatus protein 1,cochlin, proteasome subunit α type-7, apolipoprotein A-I, eukaryoticinitiation factor 4A-II, ASPIC/cartilage acidic protein 1,triosephosphate isomerase, proteasome subunit α-type, Ig λ chainC-region, procollagen-lysine 2-oxoglutarate 5-dioxgenase 1,ADP-ribosylation factor 5, calmodulin, protein disulfide-isomerase,annexin I, elongation factor 2, peroxiredoxin-1, HSP70, proteindisulfide isomerase A3, calreticulin, 40S ribosomal protein SA/lamininreceptor 1, α-Actinin-4, tumor necrosis factor-relatedapoptosis-inducing ligand, vitamin D-binding protein, semaphorin-3C,endoplasmin, catalase, hepatic α-amylase, transitional ER ATPase,cadherin-1, angiotensin-converting enzyme, bone morphogenetic protein 1,guanine nucleotide-binding protein subunit β2-like 1, histidine ammonialyase, annexin A2, β-catenin, RAB-GDP dissociation inhibitor, lamin-A,ovocleidin-116, aminopeptidase, HSP90-α, hypoxia up-regulated protein 1,heat shock cognate protein HSP90 β, ATP-citrate synthase, and myosin-9.

In one aspect, the present disclosure provides a method of producing anegg white protein composition, the method comprising: recombinantlyexpressing two or more egg white proteins; and mixing the two or moreegg white proteins. In some cases, the egg white proteins are selectedfrom the group consisting of ovalbumin, ovotransferrin, ovomucoid, G162MF167A ovomucoid, ovoglobulin G2, ovoglobulin G3, α-ovomucin, β-ovomucin,lysozyme, ovoinhibitor, ovoglycoprotein, flavoprotein, ovomacroglobulin,ovostatin, cystatin, avidin, ovalbumin related protein X, ovalbuminrelated protein Y, and any combination thereof, such as from the groupconsisting of ovalbumin, ovotransferrin, ovomucoid, G162M F167Aovomucoid, ovoglobulin G2, ovoglobulin G3, lysozyme, ovoinhibitor,ovoglycoprotein, flavoprotein, ovomacroglobulin, ovostatin, cystatin,avidin, ovalbumin related protein X, ovalbumin related protein Y, andany combination thereof. The recombinantly expressing the two or moreegg white proteins may occur in one or more host cells. The method mayfurther comprise secreting the two or more egg white proteins from theone or more host cells. The recombinantly expressing the two or more eggwhite proteins may occur using cell-free protein synthesis. The methodmay further comprise adding a food additive to the egg white proteincomposition. The method may further comprise desugaring, stabilizing, orremoving glucose from the egg white protein composition. The method mayfurther comprise pasteurizing or ultrapasteurizing the egg white proteincomposition. The method may further comprise drying the egg whiteprotein composition. The method may further comprise enzymatically,chemically, or mechanically digesting one or more of the two or more eggwhite proteins. Treatment of one or more of the egg white proteins mayimprove functional properties of the composition, for example, providingenhanced foaming or solubility.

In one aspect, the present disclosure provides a processed consumableproduct comprising one or more recombinant egg white proteins orfragments thereof. In some cases, the one or more egg white proteins areselected from the group consisting of ovalbumin, ovotransferrin,ovomucoid, G162M F167A ovomucoid, ovoglobulin G2, ovoglobulin G3,α-ovomucin, β-ovomucin, lysozyme, ovoinhibitor, ovoglycoprotein,flavoprotein, ovomacroglobulin, ovostatin, cystatin, avidin, ovalbuminrelated protein X, ovalbumin related protein Y, and any combinationthereof, such as from the group consisting of ovalbumin, ovotransferrin,ovomucoid, G162M F167A ovomucoid, ovoglobulin G2, ovoglobulin G3,lysozyme, ovoinhibitor, ovoglycoprotein, flavoprotein, ovomacroglobulin,ovostatin, cystatin, avidin, ovalbumin related protein X, ovalbuminrelated protein Y, and any combination thereof. In some cases, theprocessed consumable product comprises two or more, three or more, fouror more, five or more, or six or more egg white proteins or fragmentsthereof. In some cases, the processed consumable product lacks one ormore, two or more, three or more, five or more, ten or more, twenty ormore, or fifty or more egg white proteins. The processed consumableproduct may lack ovomucoid. In some cases, the processed consumableproduct may lack one or more, two or more, three or more, five or more,ten or more, or twenty or more egg yolk proteins. In some cases, theprocessed consumable product is selected from the group consisting offood product, beverage product, dietary supplement, food additive,pharmaceutical product, hygiene product, and any combination thereof,such as from the group consisting of food product, beverage product, andany combination thereof.

In one aspect, the present disclosure provides a method of producing aconsumable product, the method comprising: recombinantly expressing oneor more egg white proteins; and mixing the one or more egg whiteproteins with one or more ingredients to produce a consumable product.In some cases, the one or more ingredients comprise food additives, eggwhite proteins, or recombinant egg white proteins. In some cases, theone or more ingredients do not comprise egg white proteins. In somecases, the one or more egg white proteins may comprise two or more,three or more, four or more, or five or more egg white proteins.

In one aspect, the present disclosure provides a method for producing anegg white protein or fragment thereof, the method comprising:recombinantly expressing the egg white protein or fragment thereof in ahost cell, wherein the host cell comprises a polynucleotide encoding theegg white protein or fragment thereof, and wherein the egg white proteinis selected from the group consisting of ovoglobulin G2, ovoglobulin G3,α-ovomucin, β-ovomucin, ovoglycoprotein, flavoprotein, ovomacroglobulin,cystatin, and any combination thereof, such as from the group consistingof ovoglobulin G2, ovoglobulin G3, ovoglycoprotein, flavoprotein,ovomacroglobulin, cystatin, and any combination thereof. The method mayfurther comprise secreting the egg white protein or fragment thereoffrom the host cell. The method may further comprise purifying the eggwhite protein or fragment thereof. The method may further compriserecombinantly expressing a second egg white protein or fragment thereofin the host cell. In some cases, the fragment comprises at least 10%,20%, 30%, 40%, or 50% of the egg white protein.

In some cases, a fragment of a protein may be about or at least 10, 50,100, 200, 300, 400, 500, 600, 700, 800, 900, 1000, 1100, 1200, 1300,1400, 1500, 1600, 1700, 1800, 1900, or 2000 amino acids in length. Insome cases, a fragment of a protein may be up to 10, 50, 100, 200, 300,400, 500, 600, 700, 800, 900, 1000, 1100, 1200, 1300, 1400, 1500, 1600,1700, 1800, 1900, or 2000 amino acids in length.

In some cases, a fragment of a protein may be about or at least 1%, 5%,10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%,80%, 85%, 90%, 95%, or 100% of the protein. In some cases, a fragment ofa protein may be up to 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%,50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 100% of theprotein.

In some cases, a fragment of a protein may be about or at least 10, 50,100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 kDa. In some cases,a fragment of a protein may be up to 10, 50, 100, 200, 300, 400, 500,600, 700, 800, 900, or 1000 kDa.

In one aspect, the present disclosure provides a method for producingtwo or more egg white proteins or fragments thereof, the methodcomprising recombinantly expressing the two or more egg white proteinsor fragments thereof in a host cell. The host cell may comprise one ormore polynucleotides encoding the two or more egg white proteins orfragments thereof. The method may further comprise secreting the two ormore egg white proteins or fragments thereof from the host cell. Themethod may further comprise purifying the two or more egg white proteinsor fragments thereof. In some cases, the two or more egg white proteinsare selected from the group consisting of ovalbumin, ovotransferrin,ovomucoid, G162M F167A ovomucoid, ovoglobulin G2, ovoglobulin G3,α-ovomucin, β-ovomucin, lysozyme, ovoinhibitor, ovoglycoprotein,flavoprotein, ovomacroglobulin, ovostatin, cystatin, avidin, ovalbuminrelated protein X, ovalbumin related protein Y, and any combinationthereof, such as from the group consisting of ovalbumin, ovotransferrin,ovomucoid, G162M F167A ovomucoid, ovoglobulin G2, ovoglobulin G3,lysozyme, ovoinhibitor, ovoglycoprotein, flavoprotein, ovomacroglobulin,ovostatin, cystatin, avidin, ovalbumin related protein X, ovalbuminrelated protein Y, and any combination thereof.

In one aspect, the present disclosure provides an isolated recombinantegg white protein selected from the group consisting of ovoglobulin G2,ovoglobulin G3, α-ovomucin, β-ovomucin, ovoglycoprotein, flavoprotein,ovomacroglobulin, cystatin, and any combination thereof, such as fromthe group consisting of ovoglobulin G2, ovoglobulin G3, ovoglycoprotein,flavoprotein, ovomacroglobulin, cystatin, and any combination thereof.The isolated recombinant egg white protein may have a glycosylation,acetylation, or phosphorylation pattern different from the egg whiteprotein in an egg white. The isolated recombinant egg white protein mayhave a melting temperature different from the egg white protein in anegg white, such as a higher or lower melting temperature relative to theegg white protein in an egg white. In some cases, the isolatedrecombinant egg white protein has a melting temperature of about or atleast 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80,81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, or 95° C. Insome cases, the isolated recombinant egg white protein has a meltingtemperature of up to 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77,78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, or95° C. In some cases, the isolated recombinant egg white protein maycomprise one or more amino acid insertions, deletions, or substitutionsrelative to the egg white protein in an egg white. In some cases, anisolated recombinant egg white protein may have about or at least 0, 1,2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 40, 50, 60, 70, 80, 90, 100,150, 200, 250, 300, 350, 400, 450, 500, 600, 700, 800, 900, or 1000amino acid insertions, deletions, and/or substitutions relative to theegg white protein in an egg white. In some cases, an isolatedrecombinant egg white protein may have up to 0, 1, 2, 3, 4, 5, 6, 7, 8,9, 10, 15, 20, 25, 30, 40, 50, 60, 70, 80, 90, 100, 150, 200, 250, 300,350, 400, 450, 500, 600, 700, 800, 900, or 1000 amino acid insertions,deletions, and/or substitutions relative to the egg white protein in anegg white. In some cases, the isolated recombinant egg white protein isselected from the group consisting of SEQ ID NO: 1, SEQ ID NO: 2, SEQ IDNO: 3, SEQ ID NO: 4, SEQ ID NO: 5, SEQ ID NO: 6, SEQ ID NO: 7, SEQ IDNO: 8, SEQ ID NO: 9, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ IDNO: 13, and any combination thereof.

In one aspect, the present disclosure provides an isolated mutantovomucoid, comprising tryptophan. The isolated mutant ovomucoid may berecombinantly expressed. The isolated mutant ovomucoid may be a completeprotein. In some cases, the isolated mutant ovomucoid comprises one ormore, two or more, three or more, four or more, five or more, or six ormore amino acid insertions or substitutions relative to SEQ ID: NO: 3when optimally aligned. In some cases, the isolated mutant ovomucoidcomprises one or more amino acid substitutions, wherein the amino acidsubstitutions comprise one or more, two or more, three or more, four ormore, five or more, or six or more tyrosine to tryptophan substitutions(e.g., at position 37, 46, 73, 102, 141, or 161 relative to SEQ ID NO: 3or SEQ ID NO: 4 when optimally aligned). In some cases, the isolatedmutant ovomucoid comprises up to four, five, six, or ten amino acidinsertions or substitutions relative to SEQ ID: NO: 3 when optimallyaligned. In some cases, the isolated mutant ovomucoid comprises one ormore, two or more, three or more, or four or more tryptophan residues.In some cases, the isolated mutant ovomucoid comprises one or more, twoor more, three or more, or four or more tryptophan residues at theN-terminus or C-terminus. The isolated mutant ovomucoid may comprise amethionine at position 162 and an alanine at position 167 relative toSEQ ID NO: 3 when optimally aligned.

The isolated mutant ovomucoid may have reduced allergenicity relative towild-type ovomucoid. In some cases, an isolated mutant ovomucoid has anallergenicity of about or at least 0%, 1%, 5%, 10%, 15%, 20%, 25%, 30%,35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95%relative to wild-type ovomucoid. In some cases, an isolated mutantovomucoid has an allergenicity of up to 0%, 1%, 5%, 10%, 15%, 20%, 25%,30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95%relative to wild-type ovomucoid. In some cases, reduced allergenicitymay be measured using a skin prick test, blood test, or oral foodchallenge.

The isolated mutant ovomucoid may have enhanced digestibility relativeto wild-type ovomucoid. In some cases, an isolated mutant ovomucoid hasa digestibility of about or at least 100%, 105%, 110%, 115%, 120%, 125%,130%, 135%, 140%, 145%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%,230%, 240%, 250%, 260%, 270%, 280%, 290%, 300%, 350%, 400%, 450%, or500% relative to wild-type ovomucoid. In some cases, an isolated mutantovomucoid has a digestibility of up to 100%, 105%, 110%, 115%, 120%,125%, 130%, 135%, 140%, 145%, 150%, 160%, 170%, 180%, 190%, 200%, 210%,220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, 300%, 350%, 400%, 450%,or 500% relative to wild-type ovomucoid. In some cases, enhanceddigestibility may be measured as a rate of protein metabolism or rate ofdegradation or digestion by a protease or an acid, in vivo or in vitro.

An isolated mutant ovomucoid may have a glycosylation, acetylation, orphosphorylation pattern different from a wild-type ovomucoid. Anisolated mutant ovomucoid may have a melting temperature different froma wild-type ovomucoid. An isolated mutant ovomucoid may comprise one ormore amino acid insertions, deletions, or substitutions relative to awild-type ovomucoid. In some cases, an isolated mutant ovomucoid mayhave about or at least 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14,15, 16, 17, 18, 19, 20, 25, 30, 40, 50, 60, 70, 80, 90, or 100, aminoacid insertions, deletions, and/or substitutions relative to a wild-typeovomucoid. In some cases, an isolated mutant ovomucoid may have up to 0,1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20,25, 30, 40, 50, 60, 70, 80, 90, or 100 amino acid insertions, deletions,and/or substitutions relative to a wild-type ovomucoid.

In one aspect, the present disclosure provides an egg white proteincomposition comprising: an isolated recombinant egg white protein or anisolated mutant ovomucoid described herein; and one or more egg whiteproteins. The one or more egg white proteins may be recombinantlyexpressed.

In one aspect, the present disclosure provides an egg white proteincomposition comprising two or more recombinant egg white proteins. Insome cases, the two or more recombinant egg white proteins are selectedfrom the group consisting of ovalbumin, ovotransferrin, ovomucoid, G162MF167A ovomucoid, ovoglobulin G2, ovoglobulin G3, α-ovomucin. β-ovomucin,lysozyme, ovoinhibitor, ovoglycoprotein, flavoprotein, ovomacroglobulin,ovostatin, cystatin, avidin, ovalbumin related protein X, ovalbuminrelated protein Y, and any combination thereof, such as from the groupconsisting of ovalbumin, ovotransferrin, ovomucoid, G162M F167Aovomucoid, ovoglobulin G2, ovoglobulin G3, lysozyme, ovoinhibitor,ovoglycoprotein, flavoprotein, ovomacroglobulin, ovostatin, cystatin,avidin, ovalbumin related protein X, ovalbumin related protein Y, andany combination thereof. The egg white protein composition may compriseovalbumin. The egg white protein composition may comprise an isolatedrecombinant egg white protein described herein. The egg white proteincomposition may comprise an isolated mutant ovomucoid described herein.

The egg white proteins may have sequences derived from a single species,such as from Gallus gallus domesticus. In some cases, the single speciesis not Gallus gallus domesticus. The egg white proteins may havesequences derived from more than one species. In some cases, the eggwhite proteins have sequences derived from a bird selected from thegroup consisting of poultry, fowl, waterfowl, game bird, chicken, quail,turkey, duck, ostrich, goose, gull, guineafowl, pheasant, emu, and anycombination thereof. In some cases, the egg white protein compositioncomprises three or more, four or more, or five or more or more egg whiteproteins. In some cases, the egg white protein composition comprises upto 5, 10, 15, or 20 egg white proteins. An egg white protein compositionmay comprise an isolated mutant ovomucoid disclosed herein.

In some cases, a recombinant egg white protein may comprise one or moreamino acid insertions, deletions, or substitutions relative to the eggwhite protein in an egg white. In some cases, a recombinant egg whiteprotein may have about or at least 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15,20, 25, 30, 40, 50, 60, 70, 80, 90, 100, 150, 200, 250, 300, 350, 400,450, 500, 600, 700, 800, 900, or 1000 amino acid insertions, deletions,and/or substitutions relative to the egg white protein in an egg white.In some cases, a recombinant egg white protein may have up to 0, 1, 2,3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 40, 50, 60, 70, 80, 90, 100,150, 200, 250, 300, 350, 400, 450, 500, 600, 700, 800, 900, or 1000amino acid insertions, deletions, and/or substitutions relative to theegg white protein in an egg white. For instance, a recombinant lysozymemay have an amino acid substitution (e.g., replacement of tryptophanwith tyrosine) at position 62 relative to SEQ ID NO: 9 when optimallyaligned.

The egg white protein composition may further comprise water. In somecases, the egg white protein composition has a percentage of water up to5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%,75%, 80%, 85%, 90%, or 95%. In some cases, the egg white proteincomposition has a percentage of water within the range from 80% to 95%.In some cases, the egg white protein composition comprises at least 50%,60%, 70%, 80%, 90%, 95%, or 99% protein by dry weight. The egg whiteprotein composition may further comprise a food additive. In some cases,the food additive is selected from the group consisting of a sweetener,salt, carbohydrate, and any combination thereof.

The egg white protein composition may lack cholesterol. In some cases,the egg white protein composition comprises less than 10%, 5%, 4%, 3%,2%, 1%, or 0.5% fat by dry weight. The egg white protein composition maylack fat, saturated fat, or trans fat. The egg white protein compositionmay lack glucose. The egg white protein composition may lack one or moreegg white proteins such as ovomucoid or flavoprotein. For instance,ovomucoid is an egg white allergen, and its absence in an egg whiteprotein composition may reduce the allergenicity of the egg whiteprotein composition. As another example, flavoprotein may provide ayellow tinge to egg white, and its absence in an egg white proteincomposition may whiten the egg white protein composition or yield abrighter white color in products made with the egg white proteincomposition such as a meringue relative to natural egg whites. In somecases, the egg white protein composition lacks two or more, three ormore, five or more, ten or more, twenty or more, or fifty or more eggwhite proteins. In some cases, the egg white protein composition is notan egg, egg white, or egg yolk.

In some cases, the egg white protein composition is acidic, neutral, orbasic. In some cases, pH is about or at least 6, 6.1, 6.2, 6.3, 6.4,6.5, 6.6, 6.7, 6.8, 6.9, 7, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9,8, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9, 9, 9.1, 9.2, 9.3, 9.4,9.5, 9.6, 9.7, 9.8, 9.9, or 10. In some cases, pH is up to 6, 6.1, 6.2,6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7,7.8, 7.9, 8, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9, 9, 9.1, 9.2,9.3, 9.4, 9.5, 9.6, 9.7, 9.8, 9.9, or 10. In some cases, the egg whiteprotein composition may have a pH within the range from 6 to 10.

An egg white protein composition may have a foam height greater than afoam height of an egg white. In some cases, the egg white proteincomposition has a foam height within the range from 10 mm to 60 mm, suchas from 30 mm to 60 mm. In some cases, an egg white protein compositionhas a foam height of about or at least 1, 5, 10, 15, 20, 25, 26, 27, 28,29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 50,55, or 60 mm. In some cases, an egg white protein composition has a foamheight of up to 1, 5, 10, 15, 20, 25, 26, 27, 28, 29, 30, 31, 32, 33,34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 50, 55, or 60 mm. Insome cases, an egg white protein composition has a foam height of aboutor at least 0%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%,55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 100%, 105%, 110%, 115%,120%, 125%, 130%, 135%, 140%, 145%, 150%, 160%, 170%, 180%, 190%, 200%,210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, 300%, 350%, 400%,450%, or 500% relative to an egg white. In some cases, an egg whiteprotein composition has a foam height of up to 0%, 1%, 5%, 10%, 15%,20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%,90%, 95%, 100%, 105%, 110%, 115%, 120%, 125%, 130%, 135%, 140%, 145%,150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%,270%, 280%, 290%, 300%, 350%, 400%, 450%, or 500% relative to an eggwhite.

An egg white protein composition may have a foam seep less than a foamseep of an egg white (e.g., at 30 minutes after whipping). In somecases, the egg white protein composition may have a foam seep up to 10mm or up to 5 mm (e.g., at 30 minutes after whipping). In some cases, anegg white protein composition has a foam seep of about or at least 0, 1,2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 20, 25, or 30 mm. Insome cases, an egg white protein composition has a foam seep of up to 0,1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 20, 25, or 30 mm. Insome cases, foam seep is measured at 1 min, 5 min, 10 min, 15 min, 20min, 30 min, 40 min, 50 min, 1 h, 2 h, 3 h, 4 h, 5 h, 6 h, 7 h, 8 h, 9h, 10 h, 15 h, 20 h, 24 h, 25 h, 30 h, or more than 30 h after whipping.In some cases, an egg white protein composition has a foam seep of aboutor at least 0%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%,55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 100%, 105%, 110%, 115%,120%, 125%, 130%, 135%, 140%, 145%, 150%, 160%, 170%, 180%, 190%, 200%,210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, 300%, 350%, 400%,450%, or 500% relative to an egg white. In some cases, an egg whiteprotein composition has a foam seep of up to 0%, 1%, 5%, 10%, 15%, 20%,25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%,95%, 100%, 105%, 110%, 115%, 120%, 125%, 130%, 135%, 140%, 145%, 150%,160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%,280%, 290%, 300%, 350%, 400%, 450%, or 500% relative to an egg white.

An egg white protein composition may have a foam strength greater than afoam strength of an egg white. In some cases, the egg white proteincomposition may have a foam strength within the range from 30 g to 100g, such as within the range from 40 g to 100 g. In some cases, an eggwhite protein composition has a foam strength of about or at least 5,10, 20, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 90, 100, 110, 120,130, 140, 150, or 200 g. In some cases, an egg white protein compositionhas a foam strength of up to 5, 10, 20, 30, 35, 40, 45, 50, 55, 60, 65,70, 75, 80, 90, 100, 110, 120, 130, 140, 150, or 200 g. In some cases,an egg white protein composition has a foam strength of about or atleast 0%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%,65%, 70%, 75%, 80%, 85%, 90%, 95%, 100%, 105%, 110%, 115%, 120%, 125%,130%, 135%, 140%, 145%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%,230%, 240%, 250%, 260%, 270%, 280%, 290%, 300%, 350%, 400%, 450%, or500% relative to an egg white. In some cases, an egg white proteincomposition has a foam strength of up to 0%, 1%, 5%, 10%, 15%, 20%, 25%,30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%,100%, 105%, 110%, 115%, 120%, 125%, 130%, 135%, 140%, 145%, 150%, 160%,170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%,290%, 300%, 350%, 400%, 450%, or 500% relative to an egg white.

An egg white protein composition may have a gel strength greater than agel strength of an egg white. In some cases, the egg white proteincomposition may have a gel strength within the range from 100 g to 1500g, from 500 g to 1500 g, or from 700 g to 1500 g. In some cases, an eggwhite protein composition has a gel strength of about or at least 10,50, 100, 150, 200, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700,750, 800, 850, 900, 950, 1000, 1050, 1100, 1150, 1200, 1250, 1300, 1350,1400, 1450, or 1500 g. In some cases, an egg white protein compositionhas a gel strength of up to 10, 50, 100, 150, 200, 250, 300, 350, 400,450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1050, 1100,1150, 1200, 1250, 1300, 1350, 1400, 1450, or 1500 g. In some cases, anegg white protein composition has a gel strength of about or at least0%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%,70%, 75%, 80%, 85%, 90%, 95%, 100%, 105%, 110%, 115%, 120%, 125%, 130%,135%, 140%, 145%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%,240%, 250%, 260%, 270%, 280%, 290%, 300%, 350%, 400%, 450%, or 500%relative to an egg white. In some cases, an egg white proteincomposition has a gel strength of up to 0%, 1%, 5%, 10%, 15%, 20%, 25%,30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%,100%, 105%, 110%, 115%, 120%, 125%, 130%, 135%, 140%, 145%, 150%, 160%,170%, 180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%,290%, 300%, 350%, 400%, 450%, or 500% relative to an egg white.

In some cases, the egg white protein composition may have a shelf lifeof at least one, two, three, or six months.

An egg white protein composition may have reduced allergenicity relativeto an egg white. Reduced allergenicity may be achieved, for instance,through removal of one or more egg white proteins (e.g., ovomucoid,ovalbumin, ovotransferrin, lysozyme) or removal or mutation (e.g., oneor more amino acid insertions, deletions, and/or substitutions) of oneor more allergenic sites or domains within an egg white protein. In somecases, an egg white protein composition has an allergenicity of about orat least 0%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%,60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95% relative to an egg white. Insome cases, an egg white protein composition has an allergenicity of upto 0%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%,65%, 70%, 75%, 80%, 85%, 90%, or 95% relative to an egg white. In somecases, reduced allergenicity may be measured using a skin prick test,blood test, or oral food challenge.

An egg white protein composition may be formulated as a liquid, solid,or powder. An egg white protein composition may be refrigerated orfrozen.

In one aspect, the present disclosure provides a polynucleotide encodingan isolated recombinant egg white protein or isolated mutant ovomucoiddescribed herein. A polynucleotide may be codon optimized. Apolynucleotide may be DNA or RNA.

A polynucleotide described herein can be obtained using chemicalsynthesis, molecular cloning or recombinant methods, DNA or geneassembly methods, artificial gene synthesis, PCR, or any combinationthereof. Methods of chemical polynucleotide synthesis are well known inthe art and need not be described in detail herein. One of skill in theart can use the sequences provided herein and a commercial DNAsynthesizer to produce a desired DNA sequence. For preparingpolynucleotides using recombinant methods, a polynucleotide comprising adesired sequence can be inserted into a suitable cloning or expressionvector, and the cloning or expression vector in turn can be introducedinto a suitable host cell for replication and amplification, as furtherdiscussed herein. Polynucleotides may be inserted into host cells by anymeans known in the art. Cells may be transformed by introducing anexogenous polynucleotide, for example, by direct uptake, endocytosis,transfection, F-mating, PEG-mediated protoplast fusion, agrobacteriumtumefaciens-mediated transformation, biolistic transformation, chemicaltransformation, or electroporation. Once introduced, the exogenouspolynucleotide can be maintained within the cell as a non-integratedexpression vector (such as a plasmid) or integrated into the host cellgenome. The polynucleotide so amplified can be isolated from the hostcell by methods well known within the art. Alternatively, nucleic acidamplification methods (e.g., PCR) allow reproduction of DNA sequences.

RNA can be obtained by using the isolated DNA in an appropriateexpression vector and inserting it into a suitable host cell. When thecell replicates and the DNA is transcribed into RNA, the RNA can then beisolated using methods well known to those of skill in the art.Alternatively, RNA can be obtained by transcribing the isolated DNA, forexample, by an in vitro transcription reaction using an RNA polymerase.Alternatively, RNA can be obtained using chemical synthesis.

Suitable cloning vectors may be constructed according to standardtechniques, or may be selected from a large number of cloning vectorsavailable in the art. While the cloning vector selected may varyaccording to the host cell intended to be used, useful cloning vectorswill generally have the ability to self-replicate, may possess a singletarget for a particular restriction endonuclease, and/or may carry genesfor a marker that can be used in selecting clones containing theexpression vector. Suitable examples include plasmids and bacterialviruses, e.g., pUC18, pUC19, Bluescript (e.g., pBS SK+) and itsderivatives, mp18, mp19, pBR322, pMB9, ColE1, pCR1, RP4, phage DNAs, andshuttle vectors such as pSA3 and pAT28. These and many other cloningvectors are available from commercial vendors such as BioRad,Strategene, and Invitrogen.

A polynucleotide described herein may further encode a signal peptide. Asignal peptide, also known as a signal sequence, targeting signal,localization signal, localization sequence, secretion signal, transitpeptide, leader sequence, or leader peptide, may support secretion of aprotein or polynucleotide. Extracellular secretion of a recombinant orheterologously expressed protein from a host cell may facilitate proteinpurification. For example, recovery of a recombinant protein from a cellculture supernatant may be preferable to lysing host cells to release acomplex mixture of proteins including intracellular proteins of the hostcell. Secretion may reduce deleterious effects that intracellularoverexpression of a heterologous protein may have on a host cell such astoxicity or decreased growth rate. Secretion may allow increased proteinproduction compared to intracellular expression in a host cell oflimited volume to store the synthesized proteins. Secretory productionof a protein may facilitate post-translational modification orprocessing (e.g., protein folding, formation of disulfide bonds,glycosylation).

A secreted protein may initially be expressed as a precursor with anN-terminal signal peptide. A signal peptide may contain a positivelycharged N-terminus of 1-5 residues (n-region), a central hydrophobiccore of 6-16 amino acids (h-region), and a polar region of 3-7 aminoacids that is a recognition site for a signal peptidase (c-region). Asignal peptide may be located at the N-terminus of a preprotein that isdestined for secretion out of the cell. In some cases, e.g., chickenovalbumin and human plasminogen activator, a signal peptide is internal.A signal peptide may be 15 to 50 amino acids in length.

A signal peptide may direct the expressed precursor preprotein acrossthe membrane of the endoplasmic reticulum. A signal peptide may becleaved off from the rest of the protein by a signal peptidase, forexample, during translocation or shortly after completion oftranslocation. A protein may be transported to the Golgi apparatus andsecreted unless it carries a signal for retention in intracellularcompartments.

A signal peptide may be located at the N-terminus of an egg whiteprotein or mutant ovomucoid.

A signal peptide may be derived from a precursor (e.g., prepropeptide,preprotein) of a protein. Signal peptides may be derived from aprecursor of a protein including, but not limited to, acid phosphatase(e.g., Pichia pastoris PHO1), albumin (e.g., chicken), alkalineextracellular protease (e.g., Yarrowia lipolytica XRP2), α-mating factor(α-MF, MATα) (e.g., Saccharomyces cerevisiae), amylase (e.g., α-amylase,Rhizopus oryzae, Schizosaccharomyces pombe putative amylase SPCC63.02c(Amyl)), β-casein (e.g., bovine), carbohydrate binding module family 21(CBM21)-starch binding domain, carboxypeptidase Y (e.g.,Schizosaccharomyces pombe Cpy1), cellobiohydrolase I (e.g., Trichodermareesei CBH1), dipeptidyl protease (e.g., Schizosaccharomyces pombeputative dipeptidyl protease SPBC1711.12 (Dpp1)), glucoamylase (e.g.,Aspergillus awamori), heat shock protein (e.g., bacterial Hsp70),hydrophobin (e.g., Trichoderma reesei HBFI, Trichoderma reesei HBFII),inulase, invertase Saccharomyces cerevisiae SUC2), killer protein orkiller toxin (e.g., 128 kDa pGKL killer protein, α-subunit of the K1killer toxin (e.g., Kluyveromyces lactis), K1 toxin KILM1, K28pre-pro-toxin, Pichia acaciae), leucine-rich artificial signal peptideCLY-L8, lysozyme (e.g., chicken CLY), phytohemagglutinin (PHA-E) (e.g.,Phaseolus vulgaris), maltose binding protein (MBP) (e.g., Escherichiacoli), P-factor (e.g., Schizosaccharomyces pombe P3), Pichia pastorisDse, Pichia pastoris Exg, Pichia pastoris Pir1, Pichia pastoris Scw, andcell wall protein Pir4 (protein with internal repeats). A signal peptidemay comprise a sequence in Table 1. In some cases, a signal peptide maybe selected from the group consisting of SEQ ID NO: 14, SEQ ID NO: 15,SEQ ID NO: 16, SEQ ID NO: 17, SEQ ID NO: 18, SEQ ID NO: 19, SEQ ID NO:20, SEQ ID NO: 21, SEQ ID NO: 22, SEQ ID NO: 23, SEQ ID NO: 24, SEQ IDNO: 25, SEQ ID NO: 26, SEQ ID NO: 27, SEQ ID NO: 28, SEQ ID NO: 29, SEQID NO: 30, SEQ ID NO: 31, SEQ ID NO: 32, SEQ ID NO: 33, SEQ ID NO: 34,SEQ ID NO: 35, SEQ ID NO: 36, SEQ ID NO: 37, SEQ ID NO: 38, SEQ ID NO:39, SEQ ID NO: 40, SEQ ID NO: 41, SEQ ID NO: 42, SEQ ID NO: 43, SEQ IDNO: 44, SEQ ID NO: 45, SEQ ID NO: 46, SEQ ID NO: 47, SEQ ID NO: 48, SEQID NO: 49, SEQ ID NO: 50, SEQ ID NO: 51, SEQ ID NO: 52, SEQ ID NO: 53,SEQ ID NO: 54, SEQ ID NO: 55, SEQ ID NO: 56, SEQ ID NO: 57, SEQ ID NO:58, SEQ ID NO: 59, SEQ ID NO: 60, SEQ ID NO: 61, SEQ ID NO: 62, SEQ IDNO: 63, SEQ ID NO: 64, SEQ ID NO: 65, SEQ ID NO: 66, SEQ ID NO: 67, SEQID NO: 68, SEQ ID NO: 69, SEQ ID NO: 70, SEQ ID NO: 71, and anycombination thereof.

In some cases, a signal peptide is about or at least 5, 10, 15, 20, 25,30, 50, or 100 amino acids in length. In some cases, a signal peptide isup to 5, 10, 15, 20, 25, 30, 50, or 100 amino acids in length. In somecases, a signal peptide may be within the range from 5 to 50 amino acidsin length or within the range from 5 to 30 amino acids in length.

A signal peptide may be modified or comprise one or more amino acidinsertions, deletions, and/or substitutions, for instance, using codonoptimization, directed evolution, insertion of spacers, and/or deletionmutagenesis.

A polynucleotide may further encode a signal peptidase cleavage orrecognition site. A signal peptidase includes, but is not limited to,KEX2, Krp1, Enterokinase (EKT), thrombin, factor Xa (FXa), Tobacco EtchVirus (TEV), and 3C Prescission.

TABLE 1 Sequences of exemplary signal peptides SEQ ID NO: 14MQVKSIVNLLLACSLAVA SEQ ID NO: 15 MQFNWNIKTVASILSALTLAQA SEQ ID NO: 16MYRNLIIATALTCGAYS...AYVPSEPWSTLTPDASLESALKDYSQTF GIAIKSLDADKIKRSEQ ID NO: 17 MNLYLITLLFASLCSA...ITLPKR SEQ ID NO: 18MFEKSKFVVSFLLLLQLFCVLGVHG SEQ ID NO: 19 MQFNSVVISQLLLTLASVSMGSEQ ID NO: 20 MKSQLIFMALASLVAS...APLEHQQQHHKHEKR SEQ ID NO: 21MKFAISTLLIILQAAAVFA SEQ ID NO: 22 MKLLNFLLSFVTLFGLLSGSVFA SEQ ID NO: 23MIFNLKTLAAVAISISQVSA SEQ ID NO: 24MKISALTACAVTLAGLAIA...APAPKPEDCTTTVQKRHQHKR SEQ ID NO: 25MSYLKISALLSVLSVALA SEQ ID NO: 26 MLSTILNIFILLLFIQASLQ SEQ ID NO: 27MKLSTNLILAIAAASAVVSA...APVAPAEEAANHLHKR SEQ ID NO: 28MFKSLCMLIGSCLLSSVLA SEQ ID NO: 29 MKLAALSTIALTILPVALA SEQ ID NO: 30MSFSSNVPQLFLLLVLLTNIVSG SEQ ID NO: 31MQLQYLAVLCALLLNVQS...KNVVDFSRFGDAKISPDDTDLESRER KR SEQ ID NO: 32MKIHSLLLWNLFFIPSILG SEQ ID NO: 33 MSTLTLLAVLLSLQNSALA SEQ ID NO: 34MINLNSFLILTVTLLSPALA...LPKNVLEEQQAKDDLAKR SEQ ID NO: 35 MFSLAVGALLLTQAFGSEQ ID NO: 36 MKILSALLLLFTLAFA SEQ ID NO: 37 MKVSTTKFLAVFLLVRLVCASEQ ID NO: 38 MQFGKVLFAISALAVTALG SEQ ID NO: 39 MWSLFISGLLIFYPLVLGSEQ ID NO: 40 MRNHLNDLVVLFLLLTVAAQA SEQ ID NO: 41 MFLKSLLSFASILTLCKASEQ ID NO: 42 MFVFEPVLLAVLVASTCVTA SEQ ID NO: 43 MVSLRSIFTSSILAAGLTRAHGSEQ ID NO: 44 MFSPILSLEIILALATLQSVFA SEQ ID NO: 45 MIINHLVLTALSIALASEQ ID NO: 46 MLALVRISTLLLLALTASA SEQ ID NO: 47 MRPVLSLLLLLASSVLASEQ ID NO: 48 MVLIQNFLPLFAYTLFFNQRAALA SEQ ID NO: 49MKFPVPLLFLLQLFFIIATQG SEQ ID NO: 50 MVSLTRLLITGIATALQVNA SEQ ID NO: 51e base of the beaker to t SEQ ID NO: 52 MVLVGLLTRLVPLVLLAGTVLLLVFVVLSGGSEQ ID NO: 53 MLSILSALTLLGLSCA SEQ ID NO: 54 MRLLHISLLSIISVLTKANASEQ ID NO: 55 MRFPSIFTAVLFAASSALA...APVNTTTEDETAQIPAEAVIGYLDLEGDFDVAVLPFSNSTNNGLLFINTTIASIAAKEEGVSLDKR...EAEA SEQ ID NO: 56MFKSVVYSILAASLANA SEQ ID NO: 57 MLLQAFLFLLAGFAAKISA SEQ ID NO: 58MASSNLLSLALFLVLLTHANS SEQ ID NO: 59 MNIFYIFLFLLSFVQG...LEHTHRRGSLVKRSEQ ID NO: 60 MLIIVLLFLATLANS...LDCSGDVFFGYTRGDKTDVHKSQALTAVK NIKRSEQ ID NO: 61 MESVSSLFNIFSTIMVNYKSLVLALLSVSNLKYARG...MPTSERQQG LEERSEQ ID NO: 62 MFAFYFLTACISLKGVFG SEQ ID NO: 63 MRFSTTLATAATALFFTASQVSASEQ ID NO: 64 MKFAYSLLLPLAGVSA...SVINYKR SEQ ID NO: 65MKFFAIAALFAAAAVA...QPLEDR SEQ ID NO: 66 MQFFAVALFATSALA SEQ ID NO: 67MKWVTFISLLFLFSSAYS...RGVFRR SEQ ID NO: 68 MRSLLILVLCFLPLAALGSEQ ID NO: 69 MKVLILACLVALALA SEQ ID NO: 70 MFNLKTILISTLASIAVASEQ ID NO: 71 MYRKLAVISAFLATARAQSA

In one aspect, the disclosure provides an expression vector comprisingany of the polynucleotides described herein. A polynucleotide may belocated in an expression vector. An expression vector may be aconstruct, which is capable of delivering, and preferably expressing,one or more gene(s) or sequence(s) of interest in a host cell. Examplesof expression vectors include, but are not limited to, viral vectors(e.g., adenoviruses, adeno-associated viruses, and retroviruses), nakedDNA or RNA expression vectors, plasmids, cosmids, phage vectors, DNA orRNA expression vectors associated with cationic condensing agents, DNAor RNA expression vectors encapsulated in liposomes, and certaineukaryotic cells, such as producer cells. An expression vector may alloweasy and efficient replication, cloning, and/or selection. Accordingly,an expression vector may additionally include nucleic acid sequencesthat permit it to replicate in the host cell, such as an origin ofreplication, one or more therapeutic genes and/or selectable markergenes and other genetic elements known in the art such as regulatoryelements directing transcription, translation and/or secretion of theencoded protein. Expression vector components may generally include, butare not limited to, one or more of the following: a signal sequence; anorigin of replication; one or more marker genes; and suitabletranscriptional controlling elements (such as promoters, enhancers andterminator). For expression (e.g., translation), one or moretranslational controlling elements are also usually required, such asribosome binding sites, translation initiation sites, internal ribosomeentry site, and stop codons. The expression vector may be used totransduce, transform or infect a cell, thereby causing the cell toexpress nucleic acids and/or proteins other than those native to thecell. The expression vector optionally includes materials to aid inachieving entry of the nucleic acid into the cell, such as a viralparticle, liposome, protein coating or the like. Numerous types ofappropriate expression vectors are known in the art for proteinexpression, by standard molecular biology techniques. Such expressionvectors are selected from among conventional vector types includinginsects, e.g., baculovirus expression, or yeast, fungal, bacterial orviral expression systems. Other appropriate expression vectors, of whichnumerous types are known in the art, can also be used for this purpose.Methods for obtaining cloning and expression vectors are well-known(see, e.g., Green and Sambrook, Molecular Cloning: A Laboratory Manual,4th edition, Cold Spring Harbor Laboratory Press, New York (2012)).

An expression vector may further comprise a promoter. Promoters include,but are not limited to, a constitutive promoter, inducible promoter, andhybrid promoter. Promoters include, but are not limited to, acu-5,adh1+, alcohol dehydrogenase (ADH1, ADH2, ADH4), AHSB4m, AINV, alcA,α-amylase, alternative oxidase (AOD), alcohol oxidase I (AOX1), alcoholoxidase 2 (AOX2), AXDH, B2, CaMV, cellobiohydrolase I (cbh1), ccg-1,cDNA1, cellular filament polypeptide (cfp), cpc-2, ctr4+, CUP1,dihydroxyacetone synthase (DAS), enolase (ENO, ENO1), formaldehydedehydrogenase (FLD1), FMD, formate dehydrogenase (FMDH), G1, G6, GAA,GAL1, GAL2, GAL3, GAL4, GAL5, GAL6, GAL7, GAL8, GAL9, GAL10, GCW14,gdhA, gla-1, α-glucoamylase (glaA), glyceraldehyde-3-phosphatedehydrogenase (gpdA, GAP, GAPDH), phosphoglycerate mutase (GPM1),glycerol kinase (GUT1), HSP82, inv1+, isocitrate lyase (ICL1),acetohydroxy acid isomeroreductase (ILV5), KAR2, KEX2, β-galactosidase(lac4), LEU2, melO, MET3, methanol oxidase (MOX), nmt1, NSP, pcbC, PET9,peroxin 8 (PEX8), phosphoglycerate kinase (PGK, PGK1), pho1, PHO5,PHO89, phosphatidylinositol synthase (PIS1), PYK1, pyruvate kinase(pki1), RPS7, sorbitol dehydrogenase (SDH), 3-phosphoserineaminotransferase (SERI), SSA4, SV40, TEF, translation elongation factor1 alpha (TEF1), THI11, homoserine kinase (THR1), tpi, TPS1, triosephosphate isomerase (TPI1), XRP2, and YPT1.

An expression vector may further comprise an auxotrophic marker (e.g.,ade1, arg4, his4, ura3, met2). An expression vector may further comprisea selectable marker (e.g., a resistance gene). In some cases, aresistance gene may confer resistance to zeocin, ampicillin,blasticidin, kanamycin, nurseothricin, chloroamphenicol, tetracycline,triclosan, or ganciclovir. An expression vector may comprise a plasmid.

In one aspect, the present disclosure provides a host cell transformedto express one or more heterologous egg white proteins, wherein the hostcell is not selected from the group consisting of Escherichia coli,Pichia pastoris, rice, Aspergillus niger, Aspergillus oryzae, Acremoniumchrysogenum, Saccharomyces cerevisiae, insect, mice, corn, Pseudozyma,tobacco, zebrafish, and any combination thereof.

In one aspect, the present disclosure provides a host cell transformedto express one or more heterologous egg white proteins, wherein the oneor more egg white proteins are not selected from the group consisting ofovalbumin, ovotransferrin, lysozyme, ovostatin, ovomucoid, ovoinhibitor,avidin, and any combination thereof.

In one aspect, the present disclosure provides a host cell comprising apolynucleotide or expression vector described herein. Any host cellcapable of expressing heterologous DNA can be used for the purpose ofisolating a protein or the polynucleotides encoding a protein. Suitablehost cells include, but are not limited to, mammalian (e.g., human suchas HEK or HeLa; mouse such as a 3T3 or cells derived from Swiss, BALB/cor NIH mice; hamster such as CHO; monkey such as COS), bacterial (e.g.,Escherichia coli, Bacillus subtilis, Pseudomonas, Streptomyces), fungal(e.g., Saccharomyces cerevisiae, Schizosaccharomyces pombe,Kluyveromyces lactis), or insect (e.g., Drosophila melanogaster, HighFive, Spodoptera frugipedera Sf9) host cells. The host cells can betransfected, e.g., by conventional means such as electroporation with atleast one expression vector of the disclosure. The expression vectorscontaining the polynucleotides of interest can be introduced into a hostcell by any of a number of appropriate means, including electroporation,chemical transformation, transfection employing calcium chloride,rubidium chloride, calcium phosphate, DEAE-dextran, or other substances;microprojectile bombardment; lipofection; PEG-mediated protoplastfusion; agrobacterium tumefaciens-mediated transformation; biolistictransformation; and infection (e.g., where the vector is an infectiousagent such as vaccinia virus). The choice of introducing expressionvectors or polynucleotides will often depend on features of the hostcell. The transfected or transformed host cell may then be culturedunder conditions that allow expression of the protein. In someembodiments, a protein is purified from a host cell.

An expression vector may be genomically integrated. A host cell maycomprise multiple copies of an expression vector. In some cases, a hostcell may be selected from the group consisting of bacteria, fungi,plant, insect, mammalian, and any combination thereof. In some cases,fungi may be yeast or filamentous fungi. Yeast includes, but is notlimited to, Arxula spp., Arxula adeninivorans, Kluyveromyces spp.,Kluyveromyces lactis, Pichia spp., Pichia angusta, Pichia pastoris,Saccharomyces spp., Saccharomyces cerevisiae, Schizosaccharomyces spp.,Schizosaccharomyces pombe, Yarrowia spp., and Yarrowia lipolytica. Fungiinclude, but are not limited to, Agaricus spp., Agaricus bisporus,Aspergillus spp., Aspergillus awamori, Aspergillus fumigatus,Aspergillus nidulans, Aspergillus niger, Aspergillus oryzae,Colletotrichum spp., Colletotrichum gloeosporiodes, Endothia spp.,Endothia parasitica, Fusarium spp., Fusarium graminearum, Fusariumsolani, Mucor spp., Mucor miehei, Mucor pusillus, Myceliophthora spp.,Myceliophthora thermophila, Neurospora spp., Neurospora crassa,Penicillium spp., Penicillium camemberti, Penicillium canescens,Penicillium chrysogenum, Penicillium (Talaromyces) emersonii,Penicillium funiculosum, Penicillium purpurogenum, Penicilliumroqueforti, Pleurotus spp., Pleurotus ostreatus, Rhizomucor spp.,Rhizomucor miehei, Rhizomucor pusillus, Rhizopus spp., Rhizopusarrhizus, Rhizopus oligosporus, Rhizopus oryzae, Trichoderma spp.,Trichoderma altroviride, Trichoderma reesei, and Trichoderma vireus. Insome cases, a host cell may be selected from the group consisting ofAspergillus oryzae, Bacillus subtilis, Escherichia coli, Myceliophthorathermophila, Neurospora crassa, Pichia pastoris, and any combinationthereof. A host cell may be approved as generally regarded as safe bythe U.S. Food and Drug Administration. A host cell may be auxotrophic. Ahost cell may be glycoengineered, for instance, by having itsglycosylation pathways humanized or engineered to more closely resembleanother organism (e.g., a bird or chicken).

In one aspect, the present disclosure provides a cell culture comprisinga host cell described herein.

In some embodiments, a polypeptide or protein is produced using in vitroor cell-free protein synthesis, for example using a cell-freetranslation system comprising a cell extract such as Escherichia colicell extract, rabbit reticulocyte cell extract, wheat germ cell extract,or insect cell extract. The expressed protein may be recovered,isolated, and/or optionally purified from the cell, cell extract, orfrom the culture medium, by appropriate means known to one of skill inthe art. For example, the proteins are isolated in soluble formfollowing cell lysis, or extracted using known techniques, e.g., inguanidine chloride. The proteins may be further purified using any of avariety of conventional methods including, but not limited to: liquidchromatography such as normal or reversed phase, using HPLC, FPLC andthe like; affinity chromatography such as with inorganic ligands ormonoclonal antibodies; size exclusion chromatography; immobilized metalchelate chromatography; gel electrophoresis; and the like. One of skillin the art may select the most appropriate isolation and purificationtechniques. Still other suitable host cells, as well as methods fortransfection, culture, amplification, screening, production, andpurification are known in the art.

In one aspect, the present disclosure provides a method for making aconsumable product, the method comprising substituting a portion of anegg-based ingredient with an isolated recombinant egg white protein,isolated mutant ovomucoid, or egg white protein composition describedherein.

In one aspect, the present disclosure provides a method for making aconsumable product, the method comprising adding an isolated recombinantegg white protein, isolated mutant ovomucoid, or egg white proteincomposition described herein.

In one aspect, the present disclosure provides a method of using arecombinant egg white protein as a processing agent to make a processedconsumable product. In some cases, the method further comprises removingthe recombinant egg white protein. The recombinant egg white protein mayor may not be consumed in the processed consumable product. Theprocessed consumable product may contain trace amounts of therecombinant egg white protein. In some cases, the processed consumableproduct does not contain the recombinant egg white protein.

In one aspect, the present disclosure provides a method of using anisolated recombinant egg white protein, isolated mutant ovomucoid, oregg white protein composition described herein as a processing agent tomake a processed consumable product. In some cases, the method furthercomprises removing the isolated recombinant egg white protein, isolatedmutant ovomucoid, or egg white protein composition. In some cases, theprocessing agent acts as an emulsifier, binding agent, leavening agent,thickening agent, moisturizing agent, adhesive, browning agent,clarification agent, gelation agent, crystallization control agent,humectant agent, tenderizer, aeration agent, structure improvementagent, coagulation agent, coating agent, colorant, gloss agent,flavoring, freezing agent, insulation agent, mouthfeel improvementagent, pH buffer, shelf life extension agent, preservative,antimicrobial (e.g., antibacterial, antifungal, antiviral,antiparasitic), food spoilage inhibitor, malolactic fermentationinhibitor, texture improvement agent, egg replacement, or anycombination thereof.

In one aspect, the present disclosure provides a consumable productcomprising an isolated recombinant egg white protein, isolated mutantovomucoid, or egg white protein composition described herein. Aconsumable product includes, but is not limited to, food product,beverage product, pharmaceutical product, and hygiene product.

In one aspect, the present disclosure provides a method of using arecombinant egg white protein as an emulsifier, binding agent, leaveningagent, thickening agent, moisturizing agent, adhesive, browning agent,clarification agent, gelation agent, crystallization control agent,humectant agent, tenderizer, aeration agent, structure improvementagent, coagulation agent, coating agent, colorant, gloss agent,flavoring, freezing agent, insulation agent, mouthfeel improvementagent, pH buffer, shelf life extension agent, preservative,antimicrobial (e.g., antibacterial, antifungal, antiviral,antiparasitic), food spoilage inhibitor, malolactic fermentationinhibitor, texture improvement agent, egg replacement, or anycombination thereof.

In one aspect, the present disclosure provides a method of using anisolated recombinant egg white protein, isolated mutant ovomucoid, oregg white protein composition described herein as an emulsifier, bindingagent, leavening agent, thickening agent, moisturizing agent, adhesive,browning agent, clarification agent, gelation agent, crystallizationcontrol agent, humectant agent, tenderizer, aeration agent, structureimprovement agent, coagulation agent, coating agent, colorant, glossagent, flavoring, freezing agent, insulation agent, mouthfeelimprovement agent, pH buffer, shelf life extension agent, preservative,antimicrobial (e.g., antibacterial, antifungal, antiviral,antiparasitic), food spoilage inhibitor, malolactic fermentationinhibitor, texture improvement agent, egg replacement, or anycombination thereof.

In one aspect, the present disclosure provides a method for diagnosing afood allergy, the method comprising introducing an isolated recombinantegg white protein, isolated mutant ovomucoid, or egg white proteincomposition described herein to a subject. In some cases, theintroducing is performed using a skin prick test, blood test, or oralfood challenge.

In one aspect, the present disclosure provides a method for treating afood allergy, the method comprising substituting an egg white allergenwith an isolated recombinant egg white protein, isolated mutantovomucoid, or egg white protein composition described herein orincreasing a tolerance to an egg white allergen of a subject byconsuming an isolated recombinant egg white protein, isolated mutantovomucoid, or egg white protein composition described herein.

In one aspect, the present disclosure provides a method for inhibitingmalolactic fermentation in a consumable product (e.g., wine), the methodcomprising providing an egg white lysozyme to the consumable product.The egg white lysozyme may be recombinantly expressed.

In one aspect, the present disclosure provides a method for usinglysozyme (e.g., egg white lysozyme) as an antimicrobial, antiviral,preservative, or any combination thereof, for instance in food, animalfeed, fruits, vegetables, pharmaceuticals, tofu, bean curd, cheese,seafood, meat, wine, sake, or beer (e.g., non-pasteurized beer). In oneaspect, the present disclosure provides a method for using lysozyme(e.g., egg white lysozyme) to inhibit growth of a food spoilingorganism, inhibit late-blowing (e.g., in cheese), increase shelf life,aid digestibility, treat gastrointestinal diseases, improve food safety,boost the immunity system, replace or reduce sulfites, in skin care, tocure or prevent acne or bed sores, in optical conditions, in dentalconditions, in oral conditions, to treat headaches, to treat colds, totreat throat infections, or any combination thereof. The lysozyme may berecombinantly expressed.

In one aspect, the present disclosure provides a method for usingovalbumin (e.g., egg white ovalbumin) as a reference protein forimmunization or biochemical studies; as a standard in the investigationof composition, physical properties, and/or structure of proteins; as ablocking agent (e.g., in immunohistochemistry or in western blots); forthe detection of anti-hemoglobin monoclonal antibodies (e.g., inenzyme-linked immunosorbent assays (ELISA)); as a protein standard inmolecular weight determination (e.g., by SDS-PAGE or size exclusionchromatography); in cell culture systems or in diagnostics to stabilizeenzymes and hormones that would otherwise lose their functionalintegrity; as a protein carrier or stabilizer; or any combinationthereof. The ovalbumin may be recombinantly expressed.

In one aspect, the present disclosure provides a method for usingovotransferrin (e.g., egg white ovotransferrin) as an iron-bindingprotein (e.g., to make iron in a bacterial culture medium nutritionallyunavailable to harmful microorganisms, such as Schigella dysenteriae);as a culture media ingredient for the maturation of cells; to provideiron to cells; to detoxify culture media (e.g., by binding metal ions,such as zinc, iron, and aluminum); as a preservative; as an antiviral,antibiotic, or antimicrobial; as a lactoferrin substitute; or anycombination thereof. The ovotransferrin may be recombinantly expressed.

In one aspect, the present disclosure provides a method for using avidin(e.g., egg white avidin) as a biotin binding agent; in an immunoassay;in histochemistry; in cytochemistry; in biotin purification; inchromosome visualization; in protein purification; in affinitychromatography; in affinity cytochemistry; in the study of cell surfacemolecular interactions; in signal amplification in immunoassay; indiagnostics; in drug delivery, targeting, or neutralization; in genemapping; in an avidin-conjugated probe (e.g., enzymes, antigens,antibodies, lectins, hormones, nucleic acids, cells, sub-cellularorganelles); or any combination thereof. The avidin may be recombinantlyexpressed.

In one aspect, the present disclosure provides a method for using anisolated recombinant egg white protein, isolated mutant ovomucoid, oregg white protein composition as a protein supplement. In one aspect,the present disclosure provides a method for using one or more egg whiteproteins as a protein supplement. In some cases, the protein supplementis formulated as a solid (e.g., powder), liquid, gel, shake, or proteinbar.

Egg white protein compositions may be treated, for example, to removeglucose, preserve color, or stabilize compositions for longer storage.Glucose may be removed from a composition for long storage stability. Acomposition may be clarified, filtered, desugared (e.g., stabilized,glucose-free), spray dried, and/or pasteurized. Pasteurization may occurin a “hot room” maintained at a temperature of at least 130° F. (54° C.)for a minimum of seven to ten days. Pasteurization at a highertemperature may improve gel strength. Salmonella may be eliminated ifthe moisture content of the composition is kept at approximately 6%.Whipping ability may improve when stored in the hot room at low moisturelevels. Pasteurization may occur using high temperature, short-time(HTST) pasteurization equipment. Spray drying may occur before or afterpasteurization. A composition may be ultra-pasteurized. Compositions maybe clarified, filtered, pasteurized, homogenized, and/or frozen at −10°to −40° F. (−23.3° to −40° C.). Compositions may be a liquid, arefrigerated liquid, frozen, or dried.

Proteins and compositions herein can be added to or mixed with one ormore food additives. Food additives can add volume and/or mass to acomposition. A food additive may improve functional performance and/orphysical characteristics. For example, a food additive may preventprevent gelation or increased viscosity due to the lipid portion of thelipoproteins in the freeze-thaw cycle. An anticaking agent may be addedto make a free-flowing composition. Carbohydrates can be added toincrease resistance to heat damage, e.g., less protein denaturationduring drying and improve stability and flowability of driedcompositions. Whipping additives may be added to dried compositions(e.g., at a level of less than 0.1% by weight of the liquid prior todrying) to improve whipping ability and aeration properties. Foodadditives include, but are not limited to, food coloring, pH adjuster,natural flavoring, artificial flavoring, flavor enhancer, batch marker,food acid, filler, anticaking agent (e.g., sodium silicoaluminate),antigreening agent (e.g., citric acid), food stabilizer, foam stabilizeror binding agent, antioxidant, acidity regulatory, bulking agent, colorretention agent, whipping agent (e.g., ester-type whipping agent,triethyl citrate, sodium lauryl sulfate), emulsifier (e.g., lecithin),humectant, thickener, pharmaceutical excipient, solid diluent, salts,nutrient, sweetener, glazing agent, preservative, vitamins, dietaryelements, carbohydrates, polyol, gums, starches, flour, oil, and bran.

Food coloring includes, but is not limited to, FD&C Yellow #5, FD&CYellow #6, FD&C Red #40, FD&C Red #3, FD&C Blue No. 1, FD&C Blue No. 2,FD&C Green No. 3, carotenoids (e.g., saffron, β-carotene), annatto,betanin, butterfly pea, caramel coloring, chlorophyllin, elderberryjuice, lycopene, carmine, pandan, paprika, turmeric, curcuminoids,quinoline yellow, carmoisine, Ponceau 4R, Patent Blue V, and Green S.

pH adjuster includes, but is not limited to, Tris buffer, potassiumphosphate, sodium hydroxide, potassium hydroxide, citric acid, sodiumcitrate, sodium bicarbonate, and hydrochloric acid.

Foam stabilizer or binding agent includes, but is not limited to, kappacarrageenan, iota carrageenan, lambda carrageenan, triethyl citrate,xanthan gum, methyl cellulose, hydroxyethyl cellulose, hydroxymethylcellulose, and polyacrylimides.

Salts include, but are not limited, to acid salt, alkali salt, organicsalt, inorganic salt, phosphates, chloride salts, sodium chloride,potassium chloride, magnesium chloride, magnesium perchlorate, calciumchloride, ammonium chloride, iron chlorides, and zinc chloride.

Nutrient includes, but is not limited to, macronutrient, micronutrient,essential nutrient, non-essential nutrient, dietary fiber, amino acid,essential fatty acids, omega-3 fatty acids, and conjugated linoleicacid.

Sweeteners include, but are not limited to, sugar substitute, artificialsweetener, acesulfame potassium, advantame, alitame, aspartame, sodiumcyclamate, dulcin, glucin, neohesperidin dihydrochalcone, neotame,P-4000, saccharin, aspartame-acesulfame salt, sucralose, brazzein,curculin, glycyrrhizin, glycerol, inulin, mogroside, mabinlin,malto-oligosaccharide, mannitol, miraculin, monatin, monellin, osladin,pentadin, stevia, trilobatin, and thaumatin.

Carbohydrates include, but are not limited to, sugar, sucrose, glucose,fructose, galactose, lactose, maltose, mannose, allulose, tagatose,xylose, arabinose, high fructose corn syrup, high maltose corn syrup,corn syrup (e.g., glucose-free corn syrup), monosaccharides,disaccharides, and polysaccharides (e.g., polydextrose, maltodextrin).

Polyols include, but are not limited to, xylitol, maltitol, erythritol,sorbitol, threitol, arabitol, hydrogenated starch hydrolysates, isomalt,lactitol, mannitol, and galactitol (dulcitol).

Gums include, but are not limited to, gum arabic, gellan gum, guar gum,locust bean gum, acacia gum, cellulose gum, and xanthan gum.

Vitamins include, but are not limited to, niacin, riboflavin,pantothenic acid, thiamine, folic acid, vitamin A, vitamin B6, vitaminB12, vitamin D, vitamin E, lutein, zeaxanthin, choline, inositol, andbiotin.

Dietary elements include, but are not limited to, calcium, iron,magnesium, phosphorus, potassium, sodium, zinc, copper, manganese,selenium, chlorine, iodine, sulfur, cobalt, molybdenum, and bromine.

A method of making a composition may comprise drying and/orconcentrating. In some cases, drying forms a dry, dehydrated,concentrated, and/or solid composition. Some non-limiting examples ofdrying methods include thermal drying, evaporation (e.g., by means ofvacuum or air), distillation, boiling, heating in an oven, vacuumdrying, spray drying, freeze drying, lyophilization, and any combinationthereof. The mechanism of drying can affect the hydration and molecularstructure of the composition to yield different physical properties. Thecomposition can be dried until the composition comprises about or atleast about 0.001, 0.005, 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7,0.8, 0.9, 1.0, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 11, 12,13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70,75, 80, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, or more than 95%solvent (e.g., water) by weight. The composition can be dried until thecomposition comprises up to about 0.001, 0.005, 0.01, 0.05, 0.1, 0.2,0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5,6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40,45, 50, 55, 60, 65, 70, 75, 80, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94,or 95% solvent (e.g., water) by weight. For example, a composition canbe dried via any standard drying method (e.g., 12-80 hours in an oven at60° C., using industrial air blowers, etc.) to remove a solvent to forma dry or solid composition. In another example, a composition can beconcentrated (e.g., from 80% water to 20% water).

A method of making a composition may comprise diluting and/or hydrating.In some cases, the diluting may comprise addition of a solvent. Thecomposition can be diluted until the composition comprises about or atleast about 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1,1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16,17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 86,87, 88, 89, 90, 95, 96, 97, 98, 99, 99.5, or 99.9% water by weight. Thecomposition can be diluted until the composition comprises up to about0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.5, 2, 2.5,3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19,20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 86, 87, 88, 89,90, 95, 96, 97, 98, 99, 99.5, or 99.9% water by weight. For example, acomposition can be diluted (e.g., from 20% water to 80% water). Inanother example, a dry composition can be hydrated (e.g., from a drysolid to 80% water).

EXAMPLES Example 1: Recombinant Expression of Egg White Proteins in aHost Cell

A DNA plasmid or DNA oligonucleotide containing a gene sequence encodingan egg white protein is incubated with a restriction enzyme that cleavesthe gene sequence at flanking restriction sequence sites. The genesequence is isolated by agarose gel electrophoresis and gel extractionmethods. The purified gene sequence is incubated with DNA ligase, DNAnucleotides as necessary, and an expression plasmid cleaved atrestriction sites that leaves ends complementary to those of theisolated gene sequence, to ligate the gene downstream of a promoter(which can confer constitutive expression in a host cell, e.g., theglyceraldehyde-3-phosphate dehydrogenase promoter, or inducibleexpression dependent on the presence of a substance in the medium thatthe host cell line grows in) in the expression plasmid.

For example, a plasmid containing the gene sequence for ovalbuminflanked by the EcoRI and SacII restriction sites respectively in the5′→3′ direction can be cut with EcoRI and SacII restriction enzymes,isolated on an agarose gel, and ligated into a pGAPZ expression vectorcut with EcoRI and SacII.

The ligation reaction is transformed using standard methods (e.g.,electroporation) into a competent cell line (e.g., Dh5alpha cell line)and plated on agar plates containing an antibiotic (e.g., Zeocin) toselect for colonies of competent cells that have been transformed withthe expression vector. After incubating plates for a period of time andat a temperature appropriate for growth of colonies that can be manuallyselected (e.g., for 16 hours at 37° C.), individual colonies are picked.The expression vector from successful transformants is isolated andpurified by standard molecular biological methods (e.g., silica gelmembrane or column, phenol chloroform extraction).

The expression vector is transformed into a host cell (e.g., Pichiapastoris) using standard molecular biology methods (e.g.,electroporation of an electrocompetent host cell, or transformation ofthe host cell in the presence of polyethylene glycol or dimethylsulfoxide). Successful transformants of the host cell by the expressionvector can be selected for by spreading a solution of the transformationreaction onto a plated media (e.g., agar plate) whereby the media isappropriate for the growth of the host cell and contains a selectionagent (e.g., an antibiotic corresponding to a resistance gene carried onthe expression vector). The plated media is incubated for an appropriateamount of time and at an appropriate temperature until individualcolonies of the host cell can be isolated from the plate (e.g., 30° C.for one week). The resultant clones are individually isolated and platedseparately on fresh selection plates and incubated again. Individualcolonies from these plates are used to inoculate individual culturevessels containing appropriate growth medium for the host cell with thesame selection agent as used in the initial round. After an appropriateamount of time (e.g., overnight at 30° C. in a shaker flask), successfultransformation of the host cell with the expression vector can bedetermined in each culture vessel by the presence of protein coded bythe gene sequence versus a control vessel that is inoculated with acolony from a negative control plate as determined by standard molecularbiology methods (e.g., Western blot). Colonies from selection platescorresponding to culture vessels showing protein expression can be usedto inoculate vessels containing media appropriate for the host cell topromote growth of the host cell and secretion of the protein into themedia. Alternatively, colonies from plates corresponding to culturevessels showing protein expression can be stored for later use (e.g., at−80° C. in a DMSO solution).

Example 2: Choice of a Host Cell and Comparison of Recombinant Proteinsto Native Proteins

DNA sequences encoding a protein component of egg white can besynthesized and cloned into an expression vectors for expression in ahost cell (e.g., yeast, filamentous fungi).

For example, the yeast strain Pichia pastoris may be a suitable a hostspecies for the recombinant vectors, due to its efficiency inrecombinant expression and protein secretion, particularly for proteinswith disulfide bonds. Pichia pastoris is grown in glycerol-containingBMGY media for two days and switched to methanol-containing BMMY mediato induce recombinant protein production and grown for two days to aweek in a flask with shaking at 30° C.

Recombinant proteins can be compared to native protein, for instancethrough protein conformation, activity, acetylation pattern,phosphorylation pattern, glycosylation pattern, gelation properties, orother functional properties.

The above scheme is to be optimized in order that protein yields/(L ofculture)/day can be increased to achieve optimal output capacity andproduction cost.

Example 3: Purification of Recombinant Proteins

Purified recombinant proteins can be obtained from cultures oftransformed cell lines. The desired yield of the protein (e.g., ingrams) can be obtained with appropriate sized fermentation vessels andculturing time. Secreted recombinant proteins can be purified from theculture supernatant (e.g., by spinning down culture media in acentrifuge). For example, host cells are removed from the cell culturesupernatant by centrifugation. The proteins in the supernatant are thenpurified by hollow fiber diafiltration. In a second example, proteinsmay be purified with a mild salt extraction, followed by centrifugation.

Alternative vessel designs can allow continuous circulation of media,and filtration in a separate vessel to collect protein secretionswithout interrupting cell growth (e.g., a hollow fiber bioreactor).

Purified recombinant proteins can be dialyzed with an aqueous buffer ofappropriate pH that is suitable for gelation upon heating to obtain awet egg white protein composition or for downstream lyophilization(e.g., spray drying) to obtain a powdered egg white protein composition.

Purified recombinant proteins can be characterized by Coomassie stained4-20% sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE), as shown for example in FIG. 16 and FIG. 17.

Example 4: Combination of Purified Recombinant Proteins into an EggWhite Protein Composition

The construction of recombinant vectors and purification of theirprotein products in a transformed cell line can be carried outseparately for each egg white protein constituent that is to be includedin the final formulation for the egg white protein composition. Desiredcombinations and amounts of these purified proteins in the compositioncan be added into one volume to achieve specific final concentrations ofeach protein. For example, one formulation could include constituentrecombinant proteins added together in final concentrations that matchtheir corresponding concentration in animal derived egg whites.

An egg white protein composition can be stored and refrigerated as a wetegg white protein composition. Alternatively, an egg white proteincomposition may first be heated to induce gelation (e.g., at atemperature sufficient to induce denaturation of the most unstableconstituent protein), and then stored as a refrigerated product orlyophilized for a powdered egg white protein composition. Alternatively,egg white proteins may be combined in lyophilized form to form an eggwhite protein composition and then dissolved in solution. Theconcentration and components of salts and food additives in the solutionmay vary depending on formulation.

Varying amounts of protein components can be mixed together inproportions matching those found in animal derived egg whites, and spraydried to be packaged as dried egg white protein, which can bereconstituted with the addition of water. Alternatively, the egg proteinmix can be subjected to heating, and consequent gelation of thesubstance can be packaged as a refrigerated ready-made egg white.Factors such as protein mix composition, pH, percentage of water, rateof heating can be varied to produce variations in consistency andpalatability.

Example 5: Isolation of Egg White from an Egg

An egg is brought to room temperature (e.g., 25° C.) by leaving theuncracked egg outside for at least 30 minutes. The egg white isseparated from the yolk.

Example 6: Foaming and Foam Stability of Whipped Egg White or Egg WhiteProtein Composition

Egg white or egg white protein composition (10 mL) is added to a 50 mLPyrex beaker. The beaker is placed on a Dremel rotary tool work stationstand with a Dremel 3000 variable speed rotary tool mounted to it with a0.5 inch steel brush attachment. The stand is adjusted such that whenthe Dremel is lowered into the beaker, the brush barely touches thebottom of the beaker and is fully submerged in the egg white. From thissubmerged starting position, the Dremel tool is turned on to speedsetting 3. The steel brush whips the egg white for 1 minute. After 1minute, the Dremel tool is turned off, the attachment is raised, and thebeaker is removed.

Using calipers with at least 0.5 mm accuracy, the foam height ismeasured as the distance from the liquid-foam interface to the foam-airinterface. If no liquid is visible, the foam height is measured as thedistanced from the base of the beaker to the top of the foam-airinterface.

To measure seeping and/or foam stability, the amount of liquid ismeasured 10 minutes after shutting off the Dremel tool using thecalipers as the distance from the base of the beaker to the liquid-foaminterface. The amount of liquid is measured again 30 minutes aftershutting off the Dremel tool.

The foam height of the whipped egg white is approximately 30 mm.

The foam height of the whipped egg white protein composition may beapproximately 36.25 mm.

The foam seep of the whipped egg white is approximately 2.5 mm after 10min and 8 mm after 30 min.

The foam seep of the whipped egg white protein composition may beapproximately 0 mm after 10 min and 0.5 mm after 30 min.

Example 7: Foam Strength and Texture Analysis of Whipped Egg White orEgg White Protein Composition

A recrystallization dish is filled with at least 40 mm of whipped eggwhite foam or whipped egg white protein composition foam. A triggervalue of 3 g is set along with a deformation of 20 mm using a BrookfieldTA-MP probe on a Brookfield CT3 Texture Analyzer. The zero height is setto be less than 5 mm above the surface of the egg white foam or eggwhite protein composition foam. Testing is performed on the Normalsetting at least in triplicate and immediately after whipping egg whiteor egg white protein composition. The whipped egg white or whipped eggwhite protein composition is tested within 30 minutes of whipping tominimize error due to seepage. Different surface areas of the foam arechosen between tests that are not previously tested so that anycollapsed foam bubbles from previous testing do not introduce error insubsequent tests. The initial noise prior to the trigger value is takeninto account for error measurements. The difference in peak load betweenthe 3 runs performed per sample is also recorded.

The foam strength of the whipped egg white is approximately 38 g, asshown for example in FIG. 18.

The foam strength of the whipped egg white protein composition isapproximately 62 g, as shown for example in FIG. 18.

Example 8: Gel Strength of Cooked Egg White or Egg White ProteinComposition

Egg white or egg white protein composition (10 mL) is added to a 50 mLconical falcon tube. The tube is boiled in a water bath at 95° C. for 9minutes. The tube is removed and allowed to cool to room temperature.The tube is placed in a tube holder on a Brookfield CT3 Texture Analyzerand a Brookfield TA-10 probe is lowered to ˜2 mm above the surface ofthe cooked egg white or egg white protein composition. The analyzer isrun with a trigger value of 3 g and a deformation of 2 mm. The gelstrength of the cooked egg white or egg white protein composition ismeasured as the peak hardness seen over the 2 mm deformation on thefirst run.

The gel strength of the cooked egg white is approximately 500 to 700 g.

The gel strength of the cooked egg white protein composition isapproximately 150 to 500 g.

Example 9: Emulsifying Capacity and Emulsion Stability of Egg White orEgg White Protein Composition

To evaluate the emulsifying capacity, oil is added gradually to asolution containing egg white or egg white protein composition. Theamount of oil required for transition from an oil in water to a water inoil emulsion is determined.

To evaluate the stability of the emulsion, the amount of oil or waterseparated from the emulsion is determined after leaving the emulsionunder certain conditions.

Example 10: Angel Food Cake with Egg White or Egg White ProteinComposition

Egg white or egg white protein composition (30 g) is brought to roomtemperature and placed in the mixing bowl of a KitchenAid stand mixerwith a whipping attachment. The egg white or egg white proteincomposition is beaten on speed 5 until soft peaks form. Finelygranulated sugar (18 g) is slowly added. The mixture is beaten on speed8 until stiff peaks form. In a separate bowl, sugar (18 g) and flour (24g) are sifted together. The sugar and flour mixture is folded into themixture on speed 2. The batter is spooned into a round angel food cakepan and baked in a preheated oven at 200° F. for 30 minutes. After thepan is removed from the oven, it is immediately inverted and allowed tocool before the cake is removed from the pan.

While preferred embodiments of the present invention have been shown anddescribed herein, it will be obvious to those skilled in the art thatsuch embodiments are provided by way of example only. Numerousvariations, changes, and substitutions will now occur to those skilledin the art without departing from the invention. It should be understoodthat various alternatives to the embodiments of the invention describedherein may be employed in practicing the invention. It is intended thatthe following claims define the scope of the invention and that methodsand structures within the scope of these claims and their equivalents becovered thereby.

1.-26. (canceled)
 27. A method for producing a composition, the methodcomprising recombinantly expressing a first egg white protein in a firsthost cell, wherein the first egg white protein is secreted from the hostcell, and wherein the first egg white protein is combined with a firstconsumable ingredient.
 28. The method of claim 1, wherein the first eggwhite protein is selected from the group consisting of ovomucoid,lysozyme, ovalbumin, ovotransferrin, G162M F167A ovomucoid, ovoglobulinG2, ovoglobulin G3, ovoinhibitor, ovoglycoprotein, flavoprotein,ovomacroglobulin, ovostatin, cystatin, avidin, ovalbumin related proteinX, and ovalbumin related protein Y.
 29. The method of claim 2, whereinthe first egg white protein has an amino acid sequence having at least98% amino acid sequence identity to SEQ ID No: 1, SEQ ID NO: 3 or SEQ IDNO:
 9. 30. The method of claim 1, wherein the host cell is a yeast cellor a filamentous fungal cell.
 31. The method of claim 4, wherein thefirst host cell comprises a Pichia pastorius cell.
 32. The method ofclaim 1, wherein the first consumable ingredient comprises a second eggwhite protein.
 33. The method of claim 1, wherein the second egg whiteprotein is recombinantly expressed.
 34. The method of claim 7, whereinthe second egg white protein is recombinantly expressed is a second hostcell.
 35. The method of claim 1, further comprising drying the egg whiteprotein.
 36. A processed consumable product comprising a firstrecombinant egg white protein and a first consumable ingredient.
 37. Theprocessed consumable product of claim 10, wherein the first recombinantegg white protein is selected from the group consisting of ovomucoid,lysozyme, ovalbumin, ovotransferrin, G162M F167A ovomucoid, ovoglobulinG2, ovoglobulin G3, ovoinhibitor, ovoglycoprotein, flavoprotein,ovomacroglobulin, ovostatin, cystatin, avidin, ovalbumin related proteinX, and ovalbumin related protein Y.
 38. The processed consumable productof claim 10, wherein the first egg white protein has an amino acidsequence having at least 98% amino acid sequence identity to SEQ ID No:1, SEQ ID NO: 3 or SEQ ID NO:
 9. 39. The processed consumable product ofclaim 10, wherein the first consumable ingredient is a second egg whiteprotein.
 40. The processed consumable product of claim 13, where thesecond egg white protein is a recombinant egg white protein.
 41. Theprocessed consumable product of claim 10, wherein the first egg whiteprotein functions as a processing agent.
 42. The processed consumableproduct of claim 10, wherein the first egg white protein functions as anantimicrobial.
 43. The processed consumable product of claim 10, whereinthe first egg white protein has a glycosylation, acetylation, orphosphorylation pattern different from the corresponding naturallyoccurring egg white protein.
 44. The processed consumable product ofclaim 10, wherein the processed consumable product is a food product, abeverage product, a dietary supplement, a food additive, apharmaceutical product, a hygiene product, or any combination thereof.45. A recombinant host cell for producing egg white protein, wherein therecombinant host cell is a yeast cell or a filamentous fungi cell, andwherein the recombinant host cell comprises a nucleic acid encoding anegg white protein, and wherein the recombinant host cell secretes theegg white protein.
 46. The recombinant host cell of claim 19, whereinthe egg white proteins is selected from the group consisting ofovomucoid, lysozyme, ovalbumin, ovotransferrin, G162M F167A ovomucoid,ovoglobulin G2, ovoglobulin G3, ovoinhibitor, ovoglycoprotein,flavoprotein, ovomacroglobulin, ovostatin, cystatin, avidin, ovalbuminrelated protein X, and ovalbumin related protein Y.
 47. The recombinanthost cell of claim 19, wherein the nucleic acid encodes for an aminoacid sequence having at least 98% amino acid sequence identity to SEQ IDNo: 1, SEQ ID NO:3 or SEQ ID NO:
 9. 48. The recombinant host cell ofclaim of claim 19, wherein the secreted egg white protein has aglycosylation, acetylation, or phosphorylation pattern different fromthe corresponding protein naturally found in egg white.